Fried Bee Hoon/ Vermicelli

Ingredients

• 8 medium shells deveined
• 1 handful bean sprouts 
• 2  garlic clove chopped
• 2 stalks spring onion chopped ( to 2- inches lengths)
• 3 servings chicken breast boneless chopped
• 1 small carrots chopped
• 3 servings olive oil 
• 1 Dashes pepper white
• 4 tablespoons soya sauce 
• 1 tablespoon chicken 
• 1  sugar 
• 1 packet vermicelli (follow packet's cooking instructions)
• 1 packet vermicelli (follow packet's cooking instructions)
• 0.5 cup water 
• 1 tablespoon frangelico (I use Thai Choice brand)
• 1 tablespoon frangelico (I use Thai Choice brand)

Equipment

• bowl
• wok

Directions

1. Mix sugar, white pepper, soy sauce, water in the bowl and set aside. In another bowl, marinate the chicken with cornstarch.
2. Heat up a wok and add in the cooking oil.
3. Add in the chopped garlic and stir-fry until aromatic or turn light brown.
4. Stir in the chicken meat and fry until the chicken is cooked through.
5. Add in shrimps and continue stir-frying until cooked.
6. Add in the vermicelli and then follow by seasonings. Toss the rice sticks continuously until fully coated.
7. Continue to stir fry for 3 minutes or until noodles turn soft, then throw in bean sprouts and spring onions. Stir-fry until the bean sprouts are cooked.
8. Serve immediately.