Bee Hoon Goreng

🔥 Prep

• Soak the 200g rice vermicelli in warm water for 5 minutes until softened, then drain and set aside.
• Beat the 1 egg in a small bowl with a pinch of salt.
• Slice the 50g fish cake into thin strips.
• Shred the 50g cabbage into thin ribbons.
• Measure out 2 tbsp soy sauce and 1 tbsp chilli paste, keeping them ready.

🔥 Cook

• 1. Heat 1 tbsp oil in a wok or large skillet over medium-high heat until shimmering.
• 2. Pour in the beaten egg, scramble quickly for 30 seconds until just set, then push to the side of the pan.
• 3. Add the sliced fish cake and shredded cabbage to the pan, stir‑fry for 1 minute over medium-high heat until the cabbage begins to wilt.
• 4. Add the drained rice vermicelli, pour over the 2 tbsp soy sauce and 1 tbsp chilli paste, and toss everything together for 2 minutes over medium heat, ensuring the noodles are evenly coated.
• 5. Continue to stir‑fry for another 1–2 minutes until the vermicelli is heated through and slightly crisp at the edges, adjusting seasoning if needed.
• 6. Remove from heat and give a final toss to combine.

🔥 Serve

• Transfer the bee hoon goreng to a serving plate or bowl while hot.
• Garnish with a drizzle of extra chilli paste or a sprinkle of sliced green onions if desired.
• Serve immediately with a side of lime wedges and sliced cucumber for freshness.