Ingredients:

• 200 g – Bee Hoon (white narrow Chinese noodles, made of rice)
• 100 g – Tow Foo (Chinese Bean Curd)
• 4 – fresh Ladies Fingers
• 4 – straws of green Chinese Kai Lan (Green Veg)
• 2 – Chinese Bitter gourd
• 2 – Strings Spring onions

Method:

1. Pour 3 litres of water in a big pan and boil it.
2. Put the fresh Bee Hoon in a strainer of 6 inches diameter. Dip and hold the strainer into the boiling water to let the Bee Hoon boil just for 2 minutes.
3. Remove, strain & keep the dry Bee Hoon in a bowl.
4. Place small cubes of Bean curd, sliced lady fingers, strips of the Kai Lan and cut spring onions into the same strainer.
5. Lower and dip into the boiling water and hold for 3-4 minutes.
6. Remove, put all boiled vegetables together into the same bowl on top of the boiled Bee Hoon already inside.
7. Spray a little dark soya sauce (not light) on top and lavishly spray any light soya on top of the dark soya sauce.
8. Serve the lot in the bowl, piping hot along with chilli sauce and cut green chillies in vinegar, separately in small serving dishes.
9. Toss stir the bowl with Bee Hoon and vegetables well before you eat. Use chilli sauce and chillies in vinegar to dip into with each mouthful as you eat.

Recipe courtesy of Geetha