Philippino Noodles (Beehoon Guisado)
From: Wendys Kitchen

I cut this from an Asian Food Magazine - "Flavours" Sept/Oct 05. I have modified it.

SERVES 6

• 2 tablespoons peanut oil
• 2 shallots, sliced
• 2 garlic cloves, chopped
• 200 g Chinese cabbage, shredded
• 200 g carrots, shredded
• 200 g cucumbers, shredded
• 500 g rice vermicelli, blanched in hot water and drained
• 1 cup water
• 2 tablespoons light soy sauce
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 50 g parsley, chopped
• 2 tablespoons fried shallots (from Asian food stores)
• 3 limes, halved

Heat oil in wok.

Fry shallots and garlic until aromatic.

Add cabbage, carrots and cucumber. Stir fry 1 minute.

Add vermicelli and fry 1 minute.

Add water.

Season with soy sauce, salt and pepper.

Stir fry two minutes.