Fried Bee Hoon with Stewed Pork Sliced

This was a recipe from a friend last time when we were working together in Singapore (back in 2006). Hubby loves it.

I am not a fan to stewed pork cos to me they are a bit too oily. But I found it quite nice when cooked with bee hoon, not so oily. I like to eat with Maggie chili sauce.

Ingredients:
1/2 pack of bee hoon or rice vermicelli (serve 4 to 5 person, I brought this Jiang Men brand bee hoon from Sarawak. Hard to find it in West Malaysia)  
250g Beijing cabbage, finely chopped  
1 can stewed pork sliced (I prefer Gulong brand)  
1 1/2 tsp light soy sauce (add more if you want it to be more salty)  
1 tsp dark soy sauce (just for nicer color. Or do not add if you want white noodles)

Method:
1. Soak the rice vermicelli in hot water for about 3 minutes or until the noodles are soft. Drain and set aside.
2. Open the canned stewed pork, take out the stewed pork pieces, and gently tear the meat into smaller chunks. 
3. Heat the wok and pour in the stewed pork gravy.  
4. When the gravy comes to boil, add in the noodles. Give it a nice stir until even and add in the cabbage & stewed pork sliced. Stir fry for a while until the cabbage is cooked.

5. Finally, add in the soy sauce and light soy sauce. Stir till the color is even. Remove the wok from heat.

If cannot finish all at one go, I will keep it warm in the rice cooker. Else it will become "sticky" when it is cold due to the fat from the stewed meat slice.