Bee hoon/dry rice vermicilli/noodles- 1 packet
I used red capsicum, yellow capsicum,carrots and bean sprouts- 2-3 cups.
You can also use spring onions, mushrooms, tofu as well as spinach. They taste great as well.
Dark Soya sauce-2-3tbsp
Tomato Sauce- 1tbsp
Salt- to taste
Canola oil- 2-3tsp
Lemon cut in wedges
Boil some water in a large pot. Place the beehoon in the pot of hot water for around 20 minutes so that it turns soft and cooked. Drain the water.
Heat oil in a pan. Add the vegetables and saute them till they become soft. Now add the sauces along with salt and pepper. Then add the cooked noodles and mix thoroughly so that everything combines well.
Serve hot with lemon wedges.
In the Singapore food courts, a popular side dish called sambal and chilli vinegar is served along with the noodles though I did not try making them. Sambal is commercially available and you can make chilli vinegar yourself. They make the dish really spicy.