Ingredients
1/3 packet of bee hoon
1 chicken stock cube
1 tablespoon of dark soya sauce
Preparation
Soften the bee hoon by soaking it in tap water for at least 15 minutes.
Drain and set aside.
Heat the oiled wok or pot and add in the bee hoon.
Dissolve the chicken cube in 500ml of water and mix in the dark soya sauce.
Pour the mixture on to the bee hoon and cook over medium high heat.
Keep stirring and tossing the bee hoon till all the water is being absorbed.
Ready to serve.
* Optional - Shredded cabbage or bean sprouts can be added to cook together with the bee hoon for that bit of crunch.
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