One of my favourite Malaysian/Chinese breakfast brunch dishes is Fried Vegetarian Bee Hoon aka Rice Vermicelli, which is another easy to make dish that's healthy and simply delish.

A tip on preparing vermicelli/bee hoon: My mother-in-law taught me that before cooking bee hoon, you should soak it in tap water for about 15 mins. After that, instead of boiling it, BLANCHE it, which means boil some water, and then using a separate container, put in the post-soaked bee hoon and bathe it with boiling water for about two minutes until cooked. Boiling bee hoon makes it break into pieces, so unless you like your bee hoon like that, do NOT boil it.

The ingredients for this dish, which is according to my MIL, a Cantonese dish. Portioning here serves about four.

1. One big onion, chopped
2. Chopped garlic, of course, about two tsps.
3. Vegetable oil
4. Cabbage, cut to strips
5. Bee Hoon of course, preferably one of the brands from China. Texture is better.
6. Light soy sauce, one tsp
7. Oyster sauce, one tbsp

Method

1. Prepare bee hoon according to instructions above, and put aside
2. Heat about two tsps of oil in wok/skillet/pan, medium fire
3. Throw in garlic and onion and brown
4. Throw in cabbage, let it cook for one minute
5. Throw in bee hoon and mix
6. Throw in both sauces and mix. You can adjust the amount of each according to what you like (saltier or less).

In Malaysia, a lot of Chinese Malaysians like to eat this dish for breakfast or brunch. The stores outside make it with a LOT of grease so cooking this at home is healthier. Serve with some hot sauce (in Seattle, we use Sriracha Hot Chili Sauce - yummy!), and you're good to go!

Enjoy!