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PREPARATION
- Place beehoon in a heat resistant bowl. pour boiling water over the noodles then set aside till relatively cooled. drain out the water then toss noodles with 2 tablespoons of sesame oil, evenly coating them. (you may choose to cut the noodles here to make it easier to work with )
- Next, in a large wok, heat oil then add in the garlic and onions, fry till brown and fragrant.
- Add in thinly sliced pork collar and fry up, slowly adding 30ml water, then gradually adding in the mushrooms, fishcake, carrots, prawns and vegetables (in order).
- Season with remaining soy, sesame oil, oyster sauce, fish oil, toss ingredients and cover wok for about 3-5 mins to simmer.
- In a separate pan, beat egg and fry into an omelette. once you remove from pan, roll it up and cut thinly.
- Finally add in your bee hoon, mixing well. serve with a good amount of spring onions and garnish with sliced omelette.
