200g rice vermicelli/mee hoon - soaked in water for 1/2 hour and drained.
5-6 Chinese cabbage leaves - sliced into medium size pieces
2 pieces fried tofu - sliced
3 eggs - beaten
5 tbsp oil
Salt for taste
Calamansi lime (as needed)
For the chilli paste -blend/ground/pound
1 handful of dried red chillies - soaked before blending (or as per taste)
3 tbsp dried prawns - soaked for 10 Min's to soften
1/2 inch belacan/shrimp paste (can replace with the powdered version)
*** blend for a rough paste with water.
In heated oil, break eggs, scramble, remove and keep aside.
In the same oil, fry blended ingredients until aromatic and oil splits.
(Note; add more oil if needed).
Add mee hoon, season with salt.
Stir and fry to coat mee hoon in the paste.
Put in tofu and cabbage.
Stir and add scrambled eggs.
Stir again and dish out.
Served with calamansi lime.