Directions

To Cook

1. Prepare rice vermicelli by soaking in warm water until they turn soft. Drain and set aside in a colander to rid of excess water.
2. In a small bowl, mix chicken slices with cornstarch and 1 tsp soy sauce then, set aside to marinate.
3. Heat 2 tbsp oil a frying pan or wok. In the meantime, whisk 2 eggs in a bowl and fry the omelette. Set aside to cool then, slice omelette into thin long strips. The omelette will be the finishing touch to the fried bee hoon.
4. Mix all the seasoning ingredients in a bowl and set aside.
5. In a frying pan or wok, heat 4 tbsp oil over medium-high heat. Stir-fry garlic until aromatic, then add chicken slices and continue cooking until half done.
6. Add in rice vermicelli to the frying pan/wok, then followed by the seasonings. Using a pair of chopsticks or tongs, stir and mix the rice vermicelli continuously to blend well with the seasoning. Continue cooking for a few more minutes until the rice vermicelli is soft and no longer wet. Then, add in the bean sprouts and chopped spring onions and stir-fry for another couple of minutes.
7. Remove from heat and serve on a sharing platter or in individual plates. Top with sliced omelette, a sprinkling of chopped spring onions and fried shallots.