Fried Bihun (Rice Vermicelli)

Heat up a wok or pan with high sides on medium high heat. With 2 tablespoons of oil, make an omelette by pouring beaten egg into the pan and let it sit for just 1 minute. We don’t want any browning. Flip it over and let the other side get firmer for another 1/2 minute. Remove egg from the pan and set aside to cool.

In the same wok, pour in remaining oil and fry minced garlic until fragrant, about a minute.

Throw in fishballs, stuffed beancurd skin and tofu. Let them fry and warm up for about 2 minutes.

Add all the seasoning sauces plus water and let it come to a boil. Then scatter in the stem parts of the kale and let them soften slightly. Then add the leaves. Once the leaves have wilted, add in the softened and drained bihun (noodles).

Cover the pan and let the noodles soak up the sauce and soften, on medium heat, about 2 minutes, checking to see if water has been absorbed. Add more water if necessary.

Once the noodles are soft to your liking, check for seasoning and adjust if needed.

Serve it all up on a nice large glass dish. Cut the omelette into long strips and adorn the noodles. Serve!

* I like my fried bihun on the saltier side but you can feel free to reduce the seasoning a little, adding more as you adjust it to your own preference.