I am quite fond of noodles and pastas. One form of noodles that I like (if it is classified as a type of noodles in the first place) is beehoon (also known as rice vermicelli). Beehoon can be cooked dry or in soup or even in light sauce. It is very commonly cooked in Malaysia and Singapore.

On festive occasions, my mum will cook beehoon with stewed pork ribs. The stewed pork ribs are sold in cans and purchased from supermarkets. Of course, you can just heat up the stewed pork ribs and eat it with rice but this is another method to cook it. Tastes good!


Ingredients

• 300 gms of beehoon (pre-soaked for 1 hour and drained)
• 1 can of stewed pork ribs (do not throw the gravy away)
  
• 150 gms of cabbage (sliced) - you can have more if you like more vegetables
• 1 carrot (optional - sliced into strips)
• 2 eggs
  
• 3 bulbs garlic (minced)
• 5 bulbs shallots (sliced thinly)
• 3 tablespoons of cooking oil (preferably palm oil)
• 1 cup of hot water

Flavouring

• 1 tablespoon dark soya sauce
• 2 teaspoons light soya sauce (more if you prefer the dish to be saltier)
• Dash of white pepper powder (to taste)
  

Method

Heat oil in wok and fry shallots till golden brown. Remove fried shallots from oil.

With the same oil in the wok and at high heat, fry the garlic (till light yellow colour). Add eggs and fry till eggs are slightly brown. Then add cabbage and carrot and stir fry for 2 minutes till vegetables are slightly limp. Add in the stewed pork ribs and its gravy.

When the mix above starts to boil, add the beehoon (rice vermicelli) and stir fry for about 5 to 7 minutes. Add flavouring to taste whilst stir frying.

Add the hot water gradually to keep the beehoon moist whilst stir frying. Beehoon is cooked when it is no more translucent and is soft.

Serves 3 to 4 persons.