- 1 Packet Dried Rice Vermicelli
- 4 Eggs (beaten)
- 1 Onion (finely sliced)
- 4 Large Garlic Cloves (minced)
- 1 Large Carrot (julienned and cut into 3-inch-long pieces)
- 500 Grams Ground Chicken Breast
- 1/2 Cup Light Soy Sauce
- Salt (to taste)
- 1 Cup Spring Onions (thinly sliced, green parts)
- Place the dried rice vermicelli in a large pot and cover it with room temperature water. Let the noodles soak for 30 minutes until they are soft.
- While the noodles are soaking, heat 2 tablespoons of oil in a large skillet over medium-low heat. Pour the beaten eggs into the skillet and swirl to coat the entire surface with the eggs.
- Let the eggs cook until the omelet is golden on the bottom, then flip it over and cook until the other side is also golden.
- Remove the omelet from the skillet, slice it very thinly, and then set it aside. In the same skillet, heat the rest of the oil and sauté the onions, garlic, and carrots until they are tender.
- Create a well in the middle of the cooked vegetables and add the chicken, tossing with a wooden spoon until the meat is just cooked through.
- Add the soaked vermicelli and drizzle the soy sauce over everything, mixing thoroughly until the ingredients are well distributed. Add the sliced omelet to the skillet, reserving a bit for the garnish, and mix some more. Season with salt to taste.
- Serve warm with red cut blue eye chillies in light sauce. Other items like sausages, fish cake can be accompanied with your bee hoon.