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1
Mix all the sauce ingredients together in a bowl. Ensure there are no lumps. Set aside.
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2
Start off the cooking by adding 2 tablespoons of cooking oil into large wok or pan, and when heated, add in the beaten eggs to cook an omelette. Try to make the omelette as thin as possible. Dish up once it's cooked. Using a knife or scissors, cut the omelette into thin strips. Set aside.
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3
Next, fry the lap cheong (Chinese sausage) until they are browned and fragrant. Set aside the lap cheong with the omelette.
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4
In the same hot wok, add in the shallots next. Stir fry for 20 seconds.
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5
Add in the minced garlic. Stir fry for 20 seconds.
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6
Add the bacon and stir fry for 1 - 2 minutes until the bacon is slightly browned.
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7
Add the cabbage and 1/3 of the sauce. Stir fry and combine evenly for a few minutes.
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8
Add the capsicum and the stems of the chye sim. Stir fry for a few minutes.
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9
Next add in the leaves of the chye sim and the shrimp. Stir fry till the shrimp starts to turn pink.
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10
Keep stir frying until all the ingredients are mixed together. For about 1 -2 mins.
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11
Add in the bee hoon and the rest of the sauce in 3 portions. Mix well each time before adding more. This is to allow the bee hoon to be evenly mixed with the ingredients and the sauce. The wok will be a colourful display at this point.
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12
Add the beansprouts and carrots. Stir through to mix well. Use a 2nd spatula or chopsticks to assist, if necessary. Don't overcook the beansprouts, they will cook further in the heat of the noodles. Turn off the heat once the ingredients are mixed through.
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13
Add the shredded egg and lap cheong back on top. And garnish generously with crispy pork floss, fried onions/shallots and chopped spring onions.
