Stir Fry Pumpkin Beehoon [Rice Vermicelli]

The previous week was very hectic with much to do here and there.  Planned to eat out on Saturday night but the thought of my MIL's leg problems and inconvenience in movement, the idea was dropped.  I ended up cooking this noodle dish which is simple, easy and yet acceptable to my family.

Ingredients

[serves 4]
200 gm rice vermicelli [beehoon] - soaked for 5 minutes, drained in colander

200 gm pumpkin - skinned and shredded

200 gm meat - cut thin strips

2 tbsp  dried prawns - rinsed and drained

1 tbsp chopped garlic

1 stalk Chinese celery [kin chye] or spring onions - cut 3 cm lengths [optional]

some cut chillies or sambal belacan

2 tbsp oil

1 cut water

salt, pepper and msg to taste

1. Prepare the ingredients above.
2. Heat oil in wok, saute garlic until aromatic.  Add in the dried prawns, fry until aromatic.  Add in meat, continue to fry for a few seconds.
3. Add in the pumpkin, water and seasoning.  Bring to a boil.  Put in the noodles.  Use chopsticks to loosen up the noodles to combine with the rest of ingredients.
4. Cover to cook for a few minutes or until the water has almost dried up and the noodles are soft.  Add in celery or spring onions.
5. Loosen the noodles again using the chopsticks and pan turner.
6. Dish out to serve with cut chillies or sambal belacan.
   
   
   
   
   
   Notes: Visit this site for it's Nutritional Facts [here]