Serves 4
300g rice vermicelli (bee hoon)
2 tbsp cooking oil, plus more for frying luncheon meat and eggs
2 garlic cloves, peeled and minced
1 cup bean sprouts, tailed
1 tbsp light soy sauce
1 tsp fish sauce
½ tsp sesame oil
2 fish cakes, sliced about ¼ cup water
½ tsp ground white pepper
½ can luncheon meat
4 eggs
Sambal chilli, for serving (optional)
1. Place bee hoon in a large bowl and cover with water. Soak for at least 15 mins, drain and set aside.
2. Heat oil in a wok over medium-high heat until it starts to shimmer slightly.
3. Add garlic and bean sprouts and stirfry until the garlic starts to release its fragrance, about 1 min.
4. Add the soy sauce, fish sauce, sesame oil, fish cakes and bee hoon and stir-fry vigorously, tossing to mix evenly. Add about a ¼ cup water to help loosen the bee hoon.
5. Fry for about 5 mins, adding a little more water if it starts to look dry. Once the bee hoon is cooked through, taste and adjust seasoning if necessary. Add ground white pepper and give it a final toss. Remove from the heat and set aside.
6. To prepare luncheon meat, cut the meat into ½cm slices and pan-fry with 1 tbsp oil over medium heat till crisp and golden, about 4 mins on each side. Remove from heat and set aside.
7. To prepare eggs, heat 1 tbsp oil per egg in a non-stick pan. Break the egg into the pan (without breaking the yolk) and fry for about 4 mins, till the whites are opaque and crisp around the edges. Remove from the pan and set aside.
8. To serve, portion some bee hoon on a plate and top with slices of fried luncheon meat and a fried egg. Serve with sambal chilli if desired.