Ingredients:

• 400 gr dried bee hoon (vermicelli)
• 3 tbs vegetable oil
• 25 meatballs, cut into 4 pieces each
• 1 carrot, finely sliced
• 1/2 cabbage, shredded
• 1 cup bean shoots
• 1 tbs fried shallots
• 3 onion leaves, cut into 1 cm long
• 2 tbs soy bean sauce (kecap manis)
• 1 cup water
• 1/2 tomato, sliced (optional)

Spice Paste Ingredients:

• 4 cloves garlic
• 6 candle nuts
• 1 tsp pepper
• salt to taste

Directions:

• Soak bee hoon in a boiling water for 30 seconds or until soft. Drain and set aside.
• Grind spice paste ingredients in a spice blender or pestle and mortar.
• Preheat vegetable oil in a wok. Saute the spice paste ingredients until fragrant. Add meatballs and carrot, stir until the carrot is tender.
• Pour in water. Add shredded cabage and onion leaves. Add soy bean sauce and salt, stir through. Cook for 1-2 minutes.
• Add bee hoon to the wok and toss to combine. Cook for 3-4 minutes.
• Add bean shoots, stir until rather soft.
• Turn out onto plate. Garnish with shallots and tomato.