Combination of colours for a plate of yummilicious Vegetarian Bee Hoon.

Basically four colourful shredded ingredients such as orange carrots, black fungus, purple cabbage and long white cabbage.

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Soak Bee Hoon until soft at room temperature.

Make sure there is sufficient water to cover the Bee Hoon completely. Drain in a colander.

Soak Black fungus until softened. Remove the stems, drain and set aside.

Shred all the vegetables and set aside.

ln a wok, add tablespoon of minced garlic over medium heat and fry till aromatic.

I chose these four ingredients as the cooking time is the same so there is no need to cook them separately.

Fry the vegetables until slightly limp.

Add the soak Bee Hoon and chicken stock together.

Include a pinch of salt, light superior light sauce and bring to a boil.

Toss with chopsticks constantly until the chicken stock is completely absorbed.

Taste and add more seasoning if required.

Transfer to serving plate and garnished with fried shallots or pickled green chillies.

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