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
