Another very simple dish. Just add everything to the wok and fry. Only difference is that I like my bee hoon al dente, so I soak in cold water and never have too much liquid in the wok. Tau pok is excellent. It soaks up the flavours very well.
A friend from NE China once remarked that Singaporeans are weird – they use bean sprouts as a main ingredient. According to her, bean sprouts are never used an a main ingredient where she comes from. I’ve made a dish which she might find more familiar. Fried beef slices with bean sprouts as “decoration”.
This is Thailand’s national dish and you can have it for breakfast. Soak thin kway teow in room temperature water. Fry some preserved turnip or chye por in oil. Throw in a few eggs and fry till fragrant. Toss in the kway teow. It should still be stiff. Add tamarind juice, water, sugar and fish sauce. Water level should just cover the noodles. Add shrimp. Boil until the liquid is practically soaked up. Add bean sprouts, fried tofu and chives. Squeeze some lime juice. You can also top it with some ground peanuts.