Heng Hua Fried Bee Hoon

  

This bee hoon is special because it cooked until super dry.

Ingredients:

Heng Hua Bee Hoon this noodle is hair like in appearance, so do NOT soak in water, just rinse a little through running tap water. This is a very important step to follow.

Garlic, chopped

Chinese Cabbage of Gor Lay Chai, shredded

Carrot, thickly shredded

Tau Gee, cut into long strips

Kicap Soy Cair (light soya sauce)

Spring Onions, cut into 2 inch batons

Directions:

Heat oil in kuali, deep fry tau gee till brown and crisp, remove from oil and place aside.

Remove part of the remaining oil if there is too much left, add chopped garlic and fry till fragrant but not brown yet then add cabbage and carrot.

Stir fry cabbage and carrot a little bit, then add a large amount of water to cabbage and carrot, covering ¾ of the vegetables. Put the lid on the kuali and let simmer a while.

Remove lid again after 2 mins to add kicap soy cair for seasoning. At this point, stir fry a little and remove part of the water if there is too much. Add some cooking oil is necessary.

Stir fry a little more, add in spring onions and add back some of the water removed earlier if it is too dry.

Cover again to let simmer.

When you open the lid this time, the bee hoon has absorbed all the water. Add the tau gee, toss a little and serve hot.