Step 1

Soak bee hoon in water for 1 hour or until they are soft. Drain off water

Step 2

While waiting for bee hoon, you can prepare the rest. Preheat wok or skillet on high heat. Add cooking oil and garlic and stir fry for 10 seconds. Add cabbage and carrots and stir fry for about 2 minutes. Add seasonings and chicken broth. Cover with a lid and let it cook until soft, about 5 minutes or so. Uncover the lid and cook until the liquid evaporates. Have a taste and add more seasonings to your taste

Step 3

Cut the luncheon meat into about 8-10 1/2-inch pieces. Preheat a non-stick pan on medium-high heat. Add cooking oil. Dip the luncheon meat in a beaten egg and place them on the pan. Pan fry until they are lightly golden brown on both sides

Step 4

Preheat non-stick pan on medium-high heat. Carefully crack in the eggs and fry until the edges are crispy and the yolk is still runny or cooked through (it's your choice)

Step 5

Mix all the seasonings ingredients in a bowl and set aside. Preheat a large wok or skillet over high heat. Add cooking oil, shallots, and garlic. Stir fry until fragrant, about 1 minute. Add the pre-soaked bee hoon and seasonings. Stir to mix everything. Pour in 1/2 cup of chicken broth and continue to stir fry until the bee hoon absorbs the chicken broth. Each brand of bee hoon absorbs liquid differently, so you may need more chicken broth if it still seems a bit dry, add 1-2 tablespoon of liquid at a time as needed. You may not need more too. Use your own judgment here

Step 6

Have a taste and add more soy sauce and/or fish sauce as needed to suit your taste. Add the bean sprouts and cook for another minute and turns off the heat

Step 7

Portion the fried bee hoon on a plate, a serving of stir-fried cabbage, 1 slice of luncheon meat, and one piece of fried egg and serve with pickled green chilies