• Prepare your vegetables. Finely mince the shallots and slice the garlic. Thoroughly wash 200 grams choi sum, then separate the stalks from the leaves. Cut the stalks into 2-inch pieces, and cut the leaves in half.

Make the Stir-Fry Sauce

• Add 2 tablespoons kecap manis, 2 ½ tablespoons vegetarian oyster sauce, 1 ½ tablespoons light soy sauce, and ½ teaspoon ground white pepper to a small bowl. Whisk to combine.

Make the Scrambled Eggs

• Crack 3 medium eggs in a small bowl. Whisk well.
• In a large pan or wok, heat 1 tablespoons Neutral Oil over medium-high flame, until smoking.
• Add the eggs to the pan and immediately scramble them. Due to the high heat, the eggs will cook quickly and set "hard," which is ideal for Asian cuisine. Transfer to a plate once cooked.

Make the Bihun Goreng

• Add an additional 1 tablespoons Neutral Oil to the same pan/wok and heat until smoking.
• Add 1 banana shallot (minced) and 3 cloves garlic (sliced) to the oil. Stir-fry for a few seconds, until softened and aromatic.
• Next, add 100 grams tofu puffs and your choi sum stalks. Toss and stir-fry for a few minutes, until the edges get charred.
• Pour your stir-fry sauce into the pan.
• Immediately add 600 grams pre-soaked rice noodles*. Toss/stir well to mix the sauce evenly into the noodles.
• Add the choi sum leaves, 100 grams beansprouts, and the scrambled eggs to the pan. Stir in and let cook for another 30-60 seconds.
• Turn off the heat and garnish with 1 scallion (finely sliced). Taste and adjust seasoning if needed, then serve.