Ingredients:

• 1/2 packet dried beehoon (200 g)
• 1 carrot, thinly shredded
• 100gm French beans, thinly shredded
• 100gm cabbage, thinly shredded
• 5 dried mushrooms, soaked and shredded
• 100gm button mushroom, sliced
• 3 pips chopped garlic
• 4 tablespoons shallot oil
• 1 tablespoon Chicken Seasoning Powder
• 1 can Clear Chicken Broth mixed in ½ cup hot water

Garnishing

• Some chopped spring onions and Chinese parsley
• 2 red chopped chillies
• Optional - 1 cup deep fried sweet Taukee shreds (sweet Bean curb sheet) 

Method:

1. Soak beehoon in cold water for about 10 to 15 minutes until soft. Remove and add in 1 tablespoon Chicken Seasoning Powder and 2 tablespoons shallot oil, toss and mix thoroughly. 
2. Heat wok, add in dried mushroom shreds, carrot shreds and chopped garlic, stir-frying for about 1 minute.  Add in 2-tablespoons oil, stir-fry over high heat until fragrant.
3. Add in cabbage shreds, French bean shreds, pre-seasoned beehoon, and hot clear chicken broth.  Cover, cook for about 8 to 10 minutes until beehoon softens and is well cooked. Toss and mix thoroughly.
4. Place fried Lo-Han vermicelli in serving dish and garnish with deep-fried sweet Taukee shreds, chopped spring onions and red cut chillies.

Chef’s tips:

• Avoid soaking beehoon in hot water as it will break up easily during stir –frying.
• When buying vegetables avoid vegetables that are bruised, blemished, spongy or mouldy.
• Add carrot shreds and cabbage shreds for more colour, fibre and vitamin A