I saw this recipe for Fried Bee Hoon over at The Malaysian Cuisine (make sure to check out Angie's other blog, seasaltwithfood), checked my pantry, and realized I could make this, stopping at the store only for bean sprouts.
I soaked my noodles for about 30 minutes, but they were still kind of chewy-strange. Perhaps they were old. Maybe I'll boil them next time. The recipe didn't state whether the choy sum was fresh or pickled, but I had a package of pickled mustard greens in the fridge, so I used that. I don't have chicken bouillon, so I used a little of the Better than Bouillon beef flavor I have in the freezer. And I replaced the shallot with onion, just because.
Aside from the chewy noodles (which did soften up more when thrown in with the veggies and sauce), this dish was perfect. I couldn't live without noodles, and throw in some crunchy veggies, and I'm even happier. You could definitely add some meat to this if you wanted. Quick, not a lot of heat involved in the preparation, good hot or slightly warm.
I'm submitting this dish to Presto Pasta Nights, this time hosted by Ruth at Once Upon a Feast.