3 bushels bee hoon
¼ handful dried shrimp
1 dried scallop
1 cup dried bean curd strips
½ cup green beans, cut into 1″ strips
¼ cup mushrooms, dried or tinned
¼ carrot, julienned
1 tsp garlic, minced
1 spring onion, sliced thinly. Save some for garnish.
1 tsp soy sauce
Fried shallots for garnish
1 lap cheong (chinese sausage, sliced)
Soak and drain bee hoon, dried shrimp, scallop and dried bean curd strips.
Fry garlic and spring onions till fragrant. Fry lap cheong.
Add dried bean curd strips and cook till softened.
Add green beans and mushrooms.
Add soy sauce. Adjust to taste.
Add bee hoon to ingredients and mix well, adding a little water or leftover water from shrimps/scallops it gets too dry.
Crack egg over bee hoon and stir well into it.
Top with shallots and spring onions to garnish.
Serve with chilli.