SINGAPORE FRIED MEEHOON

NON_VEG
VEG

Ingredients:

300 grms meehoon soaked in water till soft.
4 shallots minced
2 pips garlic minced
½ carrot cut into strips
3 dried mushrooms soaked and cut into strips
150 grms beansprouts
2 Chinese cabbage leaves cut into strips (optional)
1 tbs oil

(A)
½ cup vegetable stock or water
1 tbs vegetarian oyster sauce
1 tbs light soy sauce
¼ tsp pepper powder
1 tsp sesame oil
A pinch of sugar
A pinch of salt.


Garnish:
1 fresh red chillie sliced
1 tofu fried and sliced
Little spring onion sliced
Little lettuce cut into strips.
1 slice of lime wedge

Method:

Heat oil in a wok. Add in the minced garlic and onions.
Sauté until lightly brown.

Now add in the mushrooms, carrots, beansprouts and cabbage.
Give a good stir. Add in the soaked drained meehoon.

Now combine (A) and pour on the meehoon.
Do not stir, cover the wok and cook for 10 minutes
on medium heat.
Remove the cover and stir fry until well mixed.
Dish out on a serving plate.
Garnish with the sliced chillie, sliced tofu, spring onion
Lettuce and lime.