Simple fried beehoon (rice vermicelli)

Ingredients

• 4 cloves garlic, minced
• 400 g dried beehoon (rice vermicelli (beehoon)
• 250 g bean sprouts
• 1 bunch of chye sim
• 8 pieces of beancurd puffs, sliced
• 1 medium size Beijing cabbage, sliced thinly
• 1 1/2 Knorr's chicken stock cube (or vegetable stock cube)
• 1/3 cup water
• Soy sauce and white pepper to taste
• 1 tablespoons sesame oil
• 3 tablespoons vegetable oil

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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.