This dish was inspire by my wife.It is actually called Fried Beehoon in Malaysia -beehoon as in Hokkien or called Fujian dialect for vermicelli.
Here' what you will need
Vermicelli - dried - about 100 gm - soaked in cold water till soft. Or you can use hot water and then rinsed off with cold water. Drain
Bean paste - 50 gm - minced
Black Mushroom - 50 gm - soaked till soft and julienne
Meat - i uses chicken - 50 gm thin slices
Chilli - 1 piece or number - chopped
Garlic - 2 cloves - chopped.
Dark Soy Sauce
Sugar ( optional )
In a hot wok, pour a little oil from the side. Once hot, sauteed the bean paste till fragrant. Add in the black mushroom, meat, chilli, garlic and sauteed for a few seconds. Dump in some oyster sauce and dark soy sauce to your taste. Add some water and bring to a boil. Lower heat. Pour in the vermicelli and stir with a chopstick or tong till well mixed with the sauce like liquid.
I actually did flambe with a little Shao Xing Rice Wine. Its optional though. You can also served this with some julienne chilli and some fresh coriander leaves.