If you prefer a vegetarian curry bee hoon, omit the Chinese sausage and crispy pork belly. Curry bee hoon is delicious with just vegetables and mushrooms. But if the addition of crispy pork belly appeals to you more, the link for instructions for cooking air fried crispy pork belly is in the ingredients list.
Plunge the bee hoon in a pan of hot water for two minutes. Drain and rinse under the tap. Leave in a colander to drain some more while you cook the vegetables.
Heat the cooking oil in a wok.
Sautee the garlic and shallot for half a minute.
Add the curry powder and continue sauteeing for a minute.
Turn up the head and add the carrot, bell pepper, green beans and cabbage.
Stir fry for a minute.
Add the mushrooms.
Drizzle in a tablespoon of fish sauce and stir fry for another minute.
Add the drained bee hoon.
Drizzle in a tablespoon of soy sauce and stir fry until the coloring is even.
Add the remaining tablespoon of soy sauce and continue stir frying until the noodles are soft but not soggy.
Taste and add more fish sauce, as needed.
Drizzle in the lime juice and toss a few more times.
Add the Chinese sausage and crispy pork belly.
Stir fry until the pork belly and sausage slices are heated through and evenly distributed.