This is a comfort dish that we will always come back to. And we can make it vegetarian by replacing or omitting some components like garlic and eggs.
Start by frying 2 beaten eggs into an omelette. Then slice them into thin strips for garnishing later. Add
In a wok with some oil, fry 2 chopped garlic and 1 julienned carrot until fragrant. Add a couple of handfuls of chopped cabbage and half a cup or so of Japanese tofu puffs. Stir and mix well.
Add a ladle of the chicken stock or plain water and season with 1 tbsp light soya and 2 tbsp oyster sauce, along with some white pepper.
Add pre soaked bee hoon, toss and mix well. We find using a pair of tongs and a spatula works best. Though if you have a pair of long chopsticks, that works too. As for us, we just like to toss the noodles in the wok to incorporate the flavours better into the bee hoon.
Once the noodles are fully cooked and thoroughly coated with the flavours of the wok ingredients, turn off flame and add more fresh white pepper. Add the omelette strips and serve.
Enjoy the naturally sweet flavours from the vegetables and the stock. Something that we like to whip up quickly and yes, so comforting.
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