Simple fried beehoon (rice vermicelli)

Preparation

• Soak the beehoon in cold water for 15 minutes. Drain and set aside. Heat oil in wok and fry the garlic until fragrant.
• Add the cabbage and beancurd puffs. Add the chicken cube, sesame and water and continue stir-frying for about 3 minutes.
• Add the beansprouts and beehoon. Cook until water is absorbed. Season with soy sauce and white pepper.
• Stir continuously or vermicelli will stick to wok. Use a large pair of chopsticks or tongs to toss the vermicelli.
• Once cooked, serve immediate with garnishings such as fried shallots, chopped coriander and sliced fresh red chilli.