Had some friends over and decided to make an easy beehoon (vermicelli) recipe that I came across on Cuisine Asia. It was just like the beehoon sold at the food section of markets in Singapore and a fun breakfast or anytime snack. I added an whole bag of shredded carrots into the recipe too.
Empty a packet of beehoon into a large pot, pour in just enough water to cover the beehoon. Soak for an hour in 3 tbs of dark soy sauce, soy sauce and sesame oil.
In a large non-stick skillet, add 2 Tbs vegetable oil and 1 tbs minced garlic and stir til fragrant. Add noodles and 1 cup of soaking liquid and 3 tbs kecap manis to the skillet. Stir fry til beehoon is cooked, and most of the liquid absorb. Add bean sprouts and shredded carrots and stir fry for another 4-6 mins. Serve hot.
Recipe adapted from Cuisine Asia. Thanks Gina!Note: I like the added shredded carrots to the recipe. Served with curry meat dish and it was delicious. Used light soy sauce and kecap manis instead. Omitted the original recipe ingredient of 3 tbs fish sauce as I didn't have it and it still tasted good.