Vegetarian Bee Hoon is a favourite fried breakfast indulgence in Singapore. My healthier version uses less oil and zero MSG, with just one small indulgence - crispy mock goose!
Soak bee hoon with room temperature water for 30 - 40 mins or until soft, ensuring the water covers the bee hoon completely. Rinse and drain dry.
Cut the mock goose into 1-inch squares. Do not wash.
Peel the carrots and shred thinly.
Remove the roots of the bean sprout. Wash and drain dry.
Wash the cabbage and cut into rectangles of about 1 inch wide and 2 inch long.
Wash the spring onion and cut it into small pieces.
Remove the skin of the garlic and chop finely.
In a wok, add 200ml oil over medium low heat, then deep fry the mock goose in small batches until golden brown but not charred. Remove and place on plate lined with kitchen towel to absorb excess oil. Once cool, immediately place in air tight container. Remove excess oil from wok.
In the wok, add 1 tbsp of shallot oil over medium heat. Add 1 tsp of chopped garlic and fry till aromatic. Add in the bean sprouts and fry for about 1-2 min. Transfer to a plate and set aside.
Next, add 1 tbsp of shallot oil and 2 tsp of garlic and fry till aromatic. Add in the carrots and fry for a min before adding in the cabbage and 1/2 tsp of salt. Continue to fry until vegetables are slightly limp but still crunchy. Transfer to a plate and set aside.
In the same wok, add 1 tbsp shallot oil over medium high heat. Add in 1 tsp of garlic and fry till aromatic. Next, quickly add the vegetable stock, 1 tsp salt, light soya sauce, pepper and mushroom sauce and bring to a boil.
Once boiling, lower heat to medium, then add bee hoon and toss with chopsticks constantly until stock is fully absorbed. Add salt / soya sauce to taste.
Once bee hoon is soft, add in the cabbage, carrot and bean sprouts, and toss with chopsticks until all the ingredients are evenly mixed.
Transfer to serving dish and garnish with spring onion, crispy shallots and mock goose. Serve with pickled green chilli.