Fried Bee Hoon is a familiar local favourite and it is actually easy to whip up with this simple recipe.
Soak the rice vermicelli in water for at least half an hour, until the noodles are soft. Drain and set aside.
Open the canned stewed pork and set aside.
Grease a pan with a few drops of oil, and cook the egg by spreading it as thinly as possible.
When both sides are cooked, take out the omelette and slice it into thin strips.
Heat a wok with 2 tbsp oil, stir fry the garlic for 30 seconds until fragrant.
Add the sliced carrots and stir fry till they are just starting to soften (about 1-2 minutes).
Add the sliced mushrooms and pour the 2 cans of canned stewed pork and stir fry until the vegetables are fully cooked.
Add the water with the light soy sauce until the bee hoon has soaked up all the sauce before adding pepper to taste.
Add the beansprouts last and give it a final stir.
Transfer the contents of the wok to a plate, and set aside.
Serve noodles in a plate and top with the previously cooked egg strips.
Garnish with wansoy, cut chilli and fried shallots if desired.