250 g bee hoon (rice vermicelli), soaked for 10 minutes then drained
8 prawns
2 squids (trimmed & cut into rings)
20 g chye sim (cut into 5cm lengths)
½ yellow onion (sliced)
2 eggs (beaten)
2 cloves garlic (minced)
15 g bean sprouts
2 stalks spring onion (cut in 10 cm lengths)
2 tsp white pepper
2 tbsp fish sauce
1 tbsp sugar
2 tbsp shaoxing wine
1 tbsp sesame oil
400 ml fish broth
2 tbsp vegetable oil
Stir in the chye sim leaves and sesame oil. Serve.