Quick Fried Mee Hoon

Down with flu, I just had to make a quick lunch as I can't think of taking the kids out for lunch...

Anyway, with just a few things left in the fridge, this is what I made.

INGREDIENT (All I had in the fridge)

Mee Hoon/Rice Vermicelli - 5g

Cabbage, shredded - 1 cup

Carrot, grated - 1/2 cup

Gai lan, chopped - 3 stalks

Small red thai chillies - 3

Firm tofu, cubed - 1 

Vegetable seasoning powder - 1 tsp

Turmeric paste - 1 tbsp

Dark soy sauce

Salt

METHOD

1. Soak Bihun in hot water till its cooked. 
2. Heat 1 tbsp oil in wok and stir fry tofu till golden brown. Remove and keep aside.
3. Add gai lan, cabbage & small red thai chillies and  and stir for a few seconds.
4. Add 1 tbsp turmeric paste to the veggies & stir.
5. Once the gai lan & cabbage is cooked, add grated carrot, stir.
6. Now add vegetable seasoning powder and keep stirring for 1 minute
7. Add the bihun and give a quick stir.
8. Put in low flame and add dark soy sauce bit by bit while stirring until the bihun is fully coated and is brown in colour.
9. Season with salt, put in high flame and toss well.
10. Taste and remove from fire. Serve hot.