Recipe Ingredient
- 250g rice vermicelli (mai fun), soaked for 10-15 minutes until soft, and drained
- ½ cup shredded carrot
- ½ cup shredded cabbage
- ½ cup bean sprouts, tailed
- 1-2 tsp oil
- 3 slices ginger, finely chopped
- 1 tsp chopped garlic
- 1 tbsp preserved hot bean paste (tau pan cheong)
- Sauce ingredients - (combined)
- 2 tbsp light soy sauce
- 2 tbsp tom yam sauce
- 2 tbsp vegetarian oyster sauce
- ¾ tsp thick soy sauce
- ¼ tsp pepper
- ½- ¾ tsp sugar or to taste
- A dash of monosodium glutamate
- 1 tbsp sesame oil
- ½-¾ cup water
- Garnishing
- A squeeze of lime juice
- Chopped spring onion and coriander leaves
Instructions
- Heat oil in a wok, then fry ginger and garlic until lightly golden. Add hot bean paste to mix.
- Put in carrot, cabbage and rice vermicelli. Pour in combined sauce ingredients. Do not stir but cover the wok for 7-8 minutes.
- Remove the cover and add bean sprouts. Toss well for 3-4 minutes or until well combined.
- Dish out and serve with a squeeze of lime juice and a sprinkling of chopped spring onion and coriander leaves.
