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1
Heat up a wok or pan with high sides on medium high heat.
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2
With 2 tablespoons of oil, make an omelette by pouring beaten egg into the pan and let it sit for just 1 minute.
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3
We dont want any browning.
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4
Flip it over and let the other side get firmer for another 1/2 minute.
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5
Remove egg from the pan and set aside to cool.
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6
In the same wok, pour in remaining oil and fry minced garlic until fragrant, about a minute.
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7
Throw in fishballs, stuffed beancurd skin and tofu.
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8
Let them fry and warm up for about 2 minutes.
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9
Add all the seasoning sauces plus water and let it come to a boil.
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10
Then scatter in the stem parts of the kale and let them soften slightly.
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11
Then add the leaves.
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12
Once the leaves have wilted, add in the softened and drained bihun (noodles).
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13
Cover the pan and let the noodles soak up the sauce and soften, on medium heat, about 2 minutes, checking to see if water has been absorbed.
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14
Add more water if necessary.
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15
Once the noodles are soft to your liking, check for seasoning and adjust if needed.
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16
Serve it all up on a nice large glass dish.
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17
Cut the omelette into long strips and adorn the noodles.
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18
Serve!
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19
* I like my fried bihun on the saltier side but you can feel free to reduce the seasoning a little, adding more as you adjust it to your own preference.
