Fried bee hoon

I had a craving for this, which is the bee hoon version of fried rice, both essential parts of a Singaporean diet. It's not something I ever thought I'd miss, but here it is. In fact, it's not something we often find at even Malaysian restaurants because the zhi tsar version is never quite the same as the home made version.

Surfing around, I found a few versions but decided on to mix and match to produce my own version, and here it is.

Ingredients
1 packet bee hoon (I only had Vietnamese rice noodles in the cupboard so that will have to do)
2 tbsp dried shrimp, rehydrate in some warm water
15 dried mushrooms, rehydrated in enough warm water to cover (approx 5 Chinese rice bowls)
1/4 wombak, shredded
4 carrots, shredded into matchsticks
1 packet tau pok, sliced thinly
8 chillis, deseeded then sliced
1 tsp minced garlic
2 tbsp cooking oil
2 eggs, beaten (optional)

Sauces
2 tbsp light soya sauce
1 tbsp dark soya sauce
1 tbsp oyster sauce
2 tbsp fish sauce
2 tbsp Chinese wine
1 tsp chicken stock powder
Dash of white pepper

Method
1) Rehydrate noodles according to instructions on the packet. Drain and set aside.
2) After the prawns and mushrooms have rehydrated, drain and set aside. Remove the stalk of the mushroom and slice them up.
3) Heat up 2 tbsp of oil in a wok. If using egg, make the omlette now. remove.
4) Stir fry the dried shrimp until fragrant. Add the tau pok and stir fry for another minute. Add the garlic, then the mushrooms and carrots. Cover for 5 minutes.
5) Add the wombak and incorporate. Pour on the noodles and sauces and carefully stir till everything is well incorporated. Chopsticks might help so the noodles aren't broken up. Cover and simmer till the liquid has dried up.
6) Sprinkle on the chopped chilli on top and serve immediately.