I packet of bee hoon rice noodles (dried), soak in warm water to re-hydrate
half a head of cabbage, slice into bite pieces
1 carrot, skinned and sliced into one inch long sticks
1 bowl shitake mushrooms, sliced
1 bowl of bok choy or broccoli, cut into small pieces
6 garlic cloves, minced
1 tablespoon oyster sauce
1 teaspoon sesame oil
1 cup of water
2 tablespoons light soy sauce
1 teaspoon salt
Drain the rice noodles after it has been re-hydrated.
Wash all the vegetables and drain excess water.
Heat 3 tablespoons of oil in a wok. Saute the garlic for 10 seconds or so and then add the carrot and bok choy (or broccoli) and mushrooms. Season with half a teaspoon of salt. Stir-fry this for about one minute. Then add the cabbage, sesame oil and oyster sauce. Toss the ingredients about to cook for 1 minute. Add the bee hoon noodles and a little water. Turn about the ingredients to mix everything together. Drizzle in the light soy sauce and the other half teaspoon salt. Keep mixing until bee hoon is combined with other ingredients and is cooked.
Serve bee hoon with pickled green chillies and fried shallots on top.
Note: You can always add fried tempeh or tahu to this dish.
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