Pork beehoon

INGREDIENTS

• 150g The Meat Club Pork Collar, thinly sliced
• 1/2 packet vermicelli beehoon
• 8 prawns cleaned and deshelled
• 1 finely sliced medium carrot
• handful of sliced oyster mushrooms
• 2 pieces of fishcake sliced
• 5 stalks of bak choy
• 1 egg
• 1/2 white onion diced
• 1/2 garlic clove diced
• chop up 3 stalks of spring onions
• 3 tablespoons sesame oil
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/2 tablespoon thai fish oil
• 1 1/2 tablespoon canola oil
• 30ml water

PREPARATION

1. Place beehoon in a heat resistant bowl. pour boiling water over the noodles then set aside till relatively cooled. drain out the water then toss noodles with 2 tablespoons of sesame oil, evenly coating them. (you may choose to cut the noodles here to make it easier to work with )
2. Next, in a large wok, heat oil then add in the garlic and onions, fry till brown and fragrant.
3. Add in thinly sliced pork collar and fry up, slowly adding 30ml water, then gradually adding in the mushrooms, fishcake, carrots, prawns and vegetables (in order).
4. Season with remaining soy, sesame oil, oyster sauce, fish oil, toss ingredients and cover wok for about 3-5 mins to simmer.
5. In a separate pan, beat egg and fry into an omelette. once you remove from pan, roll it up and cut thinly.
6. Finally add in your bee hoon, mixing well. serve with a good amount of spring onions and garnish with sliced omelette.