Sing Chow Mai Fen (Singapore Fried Beehoon)

Ingredients
300 g beehoon (soaked in hot water for 8 minutes, drained)
4 shittake mushrooms – soaked till soft and sliced
2 eggs
2 cloves garlics – minced
1/2 big onion – shredded
75 g chicken – minced (marinade with corn flour)
75 g small prawns – shelled
1/2 carrot – shredded
200 g beansprout
3 pcs of wong bok – sliced thinly

Seasoning sauce (combined)
1 tbsp chilli paste
1 tbsp tomato sauce
1 tbsp chilli sauce
1 tbsp each – oyster and abalone sauce
1 tsp sesame oil
1 tbsp light soy sauce
1 tbsp kicap manis (Kipas brand)
Salt and sugar to taste
Dash of pepper
50 ml water

Garnishing
Chopped spring onions and coriander leaves
Sliced red chillies

Method
1) Heat oil in a wok and saute garlics and onions for 2 minutes, add egg and fry till bubbles appear.
2) Add chicken, prawns, wong bok, carrots and seasoning sauce, stir fry briefly to mix evenly.  Add beehoon and bean sprouts,  toss well to combine. Covered and simmered for 5 minutes.
3) Dish out on serving plate and sprinkle garnishing on top. Serve with sambal belacan or prickle green chilli.

Ref: https://jessiekoeyskitchen.wordpress.com/page/10/