Fried Bee Hoon

Ingredients

Rice vermicelli noodles

200g

Vegetable oil

2 tablespoons

Garlic

3 cloves, minced

Onion

1 small, thinly sliced

Carrot

1 medium, julienned

Bell pepper

1 medium, sliced (any color)

Shrimp

200g, peeled and deveined

Soy sauce

2 tablespoons

Oyster sauce

1 tablespoon

White pepper

1/2 teaspoon

Scallions

2, chopped (for garnish)

Instructions

1. Soak the rice vermicelli noodles in warm water for 15 minutes until softened, then drain and set aside.
2. Heat the vegetable oil in a large wok or frying pan over medium heat.
3. Add the minced garlic and sliced onion to the pan, stir-frying until the onion becomes translucent and fragrant, about 2-3 minutes.
4. Introduce the julienned carrot and sliced bell pepper to the wok, stir-frying for an additional 2 minutes until the vegetables begin to soften.
5. Add the shrimp and continue to stir-fry until they turn pink and are cooked through, about 3-4 minutes.
6. Add the drained noodles to the pan along with the soy sauce, oyster sauce, and white pepper. Stir-fry for another 2-3 minutes until the noodles are well coated with the sauce and heated through.
7. Remove from heat and garnish with chopped scallions before serving.