Thai Fried Bee Hoon (Vermicelli)

    
      Makes 3 servings

• Half pack of bee hoon (vermicelli) (the picture above shows 1 serving only)
• 200g minced pork
• Fish cakes / Vegetarian mushroom cakes, sliced
• Half a cabbage, julienne
• 2 tbsp tom yum paste

      Spice Paste (Pounded with a pestle & mortar)

• 4 red chillies, finely chopped (without the seeds, as it cannot be digested)
• 5 shallot pieces, finely chopped
• 5 cloves garlic, finely chopped
• 3 stalks of lemon grass, with outer layers removed and sliced thinly
• 6 kaffir lime leaves, torn from the spine and chopped finely
• 1 torch bud, with outer layers removed and sliced thinly (if you can't get this, omit it. it will taste quite good with lemon grass and kaffir lime leaves)

      Seasonings:

• 2 tsp light soya sauce
• 1 tsp oyster sauce
• ½ tsp dark (thick) soya sauce
• ½ tsp sugar
• dash of pepper
• sesame oil

1. Firstly, boil a pot of water. Once boiled, switch off the fire & immerse the vermicelli into the water for 5 minutes. Drain and set aside.
2. Heat a wok with oil, until it's smoking hot. Fry the (spice paste) with the tom yum paste until the oil separates.
3. Add in the minced pork and fry until half cooked. 
4. Add in the fish cakes and stir-fry briefly. 
5. Add in the vermicelli and stir-fry to spread the paste evenly, about 1 minute. I use a metal spatula and a wooden fork (fork from a salad tosser), to not break up the vermicelli too much.
6. Add in the sauce and cabbage, stir-fry to cover the cabbages with the vermicelli. 
7. Once the cabbage is almost cooked (i like it with a bit crunch), dish up and serve.