Fried Beehoon

Recipe adapted from my dad’s beehoon recipe.

Serves 4-6 people

Ingredients

- 2x Gulong braised pork belly cans

- 400g vermicelli (I love the Chilli Brand one - better texture after cooking!)

- Oyster sauce

Optional:

- Dried shiitake mushrooms (if using, soak it in water for 1-2 hours and save the mushroom water for the cook later!)

- Eggs

Method

1. Heat the Gulong braised meat in a pan using medium heat. (you do not need oil for this!)

2. Add the shiitake mushrooms (if using)

3. Once sauce is bubbling, add the vermicelli and stir! When the noodles soften, add 2-3 tbsp of oyster sauce to taste.

4. Keep stirring until everything is combined evenly. When the pan dries out, add 100-200ml of water/mushroom water at a time until noodles are completely cooked.

5. If using eggs, pan fry the eggs and slice it up into thin egg strips. Add them into the noodles after taking off the heat.

Enjoy!