Vegetarian Rice Noodles

INGREDIENTS
4 tablespoons oil
1 medium onion, halved and thinly sliced
5 dried black Chinese mushrooms, soaked in hot water
for 15 minutes, stems discarded, caps thinly sliced
1 clove garlic, minced
1–2 small chili peppers, deseeded and thinly sliced
1 medium carrot, peeled and coarsely grated or sliced
1 medium green bell pepper, deseeded, cored and cut
into thin strips
1 cake (10 oz/300 g) pressed tofu (tau kwa), deepfried
until golden brown, then cut into strips
2 cups (100 g) bean sprouts, rinsed and cleaned
2 eggs, lightly beaten
1 tablespoon soy sauce
10 oz (300 g) dried rice vermicelli (beehoon or mifen),
soaked in hot water to soften, then drained and cut
into 4-in (10-cm) lengths
1 green onion (scallion), cut into short lengths
Bottled or fresh chili sauce or 1–2 small chili peppers,
sliced
2–3 small green limes, quartered, to serve
PROCEDURE
1. Heat the oil in a wok over medium heat and stir-fry
    the onion until soft, about 2 minutes. Add the mushrooms,
    garlic and chilies, and stir-fry for 1 minute. Add
    the carrot and bell pepper, increase the heat to high
    and stir-fry for 2 minutes.
2. Add the tau kwa and bean sprouts, and stir-fry
    briskly for 30 seconds. Add the egg and allow it to set a
    little, about 15 seconds, then stir-fry briskly to mix
    well. Add the soy sauce and stir-fry to mix well.
3. Add the beehoon and green onion, and stir-fry until
    heated through, about 1 minute. Transfer to a serving
    dish and serve with small sauce bowls of bottled or
    fresh chili sauce or sliced chilies and lime on the side.

Serves 4–6
Preparation time: 20 mins
Cooking time: 10 mins