1 packet beehoon(rice vermicelli) (400 g)
1/2 cup carrots – thinly shredded
1 full cup cabbage
200 g French beans – thinly shredded(optional)
1 tsp unsaturated oil
1 tsp salt added to 1 bowl of water
Soak beehoon in cold water for 1/2 hour. Remove and drain.
Heat 1 dsp oil and lightly fry carrots, french beans, and cabbage . Remove and set aside.
Heat remaining oil and stir-fry beehoon. Sprinkle water frequently until beehoon softens.
Add vegetables and Mix well, garnish and serve it.
Avoid soaking beehoon in hot water as it will break up easily during stir-frying.
For added fibre and crunch, include Mushroom and green bell peppers into it.