Vegetarian bee hoon (stir-fried rice vermicelli)

Instructions

1. Soak the vermicelli in lukewarm water for 10 minutes, then drain them.
2. Cut the tofu into small cubes and brown them in a pan with 1 tablespoon of oil until well coloured, then set aside.
3. In the same pan, fry the minced garlic for 30 seconds, then add the carrots cut into fine julienne and the shredded cabbage for 3 minutes.
4. Add the bean sprouts and chopped spring onions and stir-fry for 1 minute over high heat.
5. Push the vegetables to one side, crack the eggs into the pan and gently scramble them, then mix everything together.
6. Add the vermicelli, light soy sauce, dark soy sauce, oyster sauce, sugar and water.
7. Toss vigorously over high heat for 3 to 4 minutes until the noodles absorb the sauce and look glossy.
8. Stir in the browned tofu, adjust the seasoning with white pepper and serve hot with a lime wedge.