Ingredients -
300g bee hoon, before soak (3 stack from brand Wai Wai)
3 cloves garlic, mined
3 red shallots, sliced
1/2 carrot, strips
3 tbsp Nanyang Premium Brew dark soy sauce
4 tbsp Nanyang Premium Brew light soy sauce
2 cups water
Steps -
1. Soak the bee hoon in water until almost soften (this is crucial not to oversoak).
2. In a bowl, mix the dark and light soy sauce together.
3. In a wok with oil, saute the shallots first follow by the minced garlic, then the carrot. Dish up and set aside.
4. Add the water in, the sauce and the soaked bee hoon in. Turn the heat to medium-low. Toss to mix well with a pair of chopsticks. Cover with lid for couple of minutes or until the water dry up and bee hoon is soft. Add the point 3 back in and toss to mix well again.
Done and serve!
Notes -
1. This recipe will work with using Nanyang Soy Sauce. Other brands of soy sauce, you will have to adjust the taste accordingly.
