Fried Bihun

Sauce (mix all together)
3 tbsp light soya sauce
1/2 tbsp dark soya sauce
1 tsp sugar
1/4 tsp aji no moto
dash of pepper
1 tbsp fish sauce (optional)

Ingredient
1 egg
*1/2 chicken breast, slightly marinated (optional) with soya sauce and sesame oil
*1/2-1 fishcake (or 5 fishbball) , sliced (optional)
*prawns (as much as desired)
4-5 leaves of cabbage, shredded (or beansprout...but I don't like tauge)
2 cloves of garlic, chopped
3 tbsp oil

200g bihun (soaked to soft, easier with warm water)

*=(up to you how much you'd like to have)

1. Heat up a bit of oil and fry the egg (scramble or plain). Make sure the egg is separated into small pieces. Remove from wok.
2. Heat up about 2-3 tbsp of oil.
3. Add in garlic, chicken/fishcake/prawns. Stir fry until ingredients look almost cook.
4. Add in cabbage. Stir fry for another minute or two.
5. Add in the sauce, followed by the bihun. Stir until evenly coated with sauce.
6. If bihun is too dry, add is a bit of water. If not salty enough, add salt/soya sauce. Adjust taste accordingly.
7. When bihun is almost done, add in the pre-fried egg and continue stirring. (you'll know its done when you taste the bihun and its not too 'keras'.
8. Serve.

You can try this with kueyteo oso but don't have to soak it (I think)...cuz I tried soaking it (because it kinda froze inside QJ's fridge and its....seketul) and it turned out a bit...soggy.

Happy Tryin :D