Vegetarian bee hoon

Ingredients (serves 4):
Half a packet of bee hoon (rice vermicelli)
3 cloves garlic, chopped
3 tbsp vegetable oil
4 tbsp dark soy sauce
4 tbsp light soy sauce
2 tbsp fish sauce
A handful of coriander, torn
4 sprigs spring onions, chopped
2 red chillies, sliced
1 can FairPrice Chai Charng (斋肠)
1 packet bok choy (or any leafy vegetable), washed
A handful of bean sprouts, tailed and washed
Salt and pepper to taste

Method:
1. Soak the bee hoon in cold water for 30 minutes. Drain and set aside.
2. Heat the oil in a frying pan and then add the garlic and fry till fragrant.
3. Add the bee hoon and fry for 3 minutes; add some water if it starts to get too dry.
4. When the bee hoon starts to get soft, add the dark and light soy sauce and fish sauce. Stir well to combine.
5. Add another cupful of water and fry till the noodles are soft.
6. Taste and add salt and pepper, or more soy sauce if you like.
7. Add the bok choy and fry for 1 minute or until it just wilts.
8. Turn off the flame.
9. Open the can of Chai Charng and pour some of its braising liquid into the noodles. Taste and add more if desired.
10. When ready to eat, transfer the noodles to a plate and arrange the Chai Charng on top. Garnish with coriander, spring onions, bean sprouts and chillies.

Recipe source: Today newspaper