Ingredients:
400 g dried rice vermicelli ( beehoon)
500 g bean sprouts
25 dried Chinese mushrooms, soaked till soft and sliced thinly
150 g shredded carrots
2 1/2 tablespoons light soy sauce
600 ml chicken stock
1 1/2 teaspoons salt
Directions:
Soften vermicelli in cold water for 15 minutes. Drain and set aside.
Heat oil in wok and add shredded mushrooms and carrots and stir-fry until fragrant. Add bean sprouts, soy sauce and chicken stock. Stir evenly then braise over low heat for 5 minutes.
Add vermicelli. Cook until water is absorbed. Season with salt and add in spring onion. Stir continuously or vermicelli will stick to wok.
Use a large pair of chopsticks to toss the vermicelli, so as not to risk breaking it up and making it mush.
You can always add whatever you want into this dish, it is very very versatile.
Servings: 10
Time preparation: 10 min.
Time total: 25 min.