SINGAPORE FRIED VERMICELLI / BEEHOON GORENG SINGAPORE

INGREDIENTS

9 cloves of garlic

3 small red onions 

1 red chili

5 bird’s eye chilies

1/2 a carrot

1 chicken cube

1/2 of chicken breast

3 eggs

1 tbs of dried shrimp

1/2 a packet of vermicelli noodles

1 tbs of black pepper

Salt and sugar to taste

WATCH THE VIDEO ON HOW TO MAKE THIS RECIPE HERE.

INSTRUCTIONS

1. Soak vermicelli in hot water for 10 - 15 minutes or until they are soft. Once they are soft, remove it from the water and set it aside.
2. Chop carrot, bird's eye chilies and red chili and set it aside.
3. Chop some chicken and also set it aside to one side.
4. Blend red onions, garlic and dried shrimp with just a little bit of water.
5. In a wok, on medium to high heat, pour in some vegetable oil. 
6. Once the oil is hot, pour in the blended red onion, garlic and dried shrimp and mix for a couple of minutes.
7. Then add in the chopped chicken and while waiting for the chicken to be cooked, add in the chicken cube. Season with salt and sugar.
8. Add black pepper and mix well.
9. Put in the eggs.
10. Once the egg is almost cooked, add the vermicelli and the chopped carrot and chilies. Mix everything together.
11. Once the ingredients are all mixed, turn the heat to high and stir everything well until the moisture is gone.
12. Serve and enjoy.

SUGGESTIONS

1. It is highly recommended to add in some shrimp as well as fish cake to make this dish tastier.
2. If you can't handle the heat, just cut back on the amount of black pepper.
3. Sprinkling some dried onions before serving the dish is highly recommended.