3 teaspoon HD Shallot Sauce;
1 tablespoon KL Soy Sauce.
1 pack TI Rice Noodles;
20g shiitake mushroom;
100g bean sprouts;
2 spring onions.
Step 1: Peel the pumpkin, remove its seeds, and slice it. Soak the mushrooms and slice them. Keep the water used for soaking mushrooms.
Step 2: Strip carrot and onion. Wash the bean sprouts for later use. Chop spring onions.
Step 3: Boil the rice noodles. When cooked, strain the water and put them aside.
Step 4: Stir-fry the chopped spring onions, onion strips, and mushroom slices in the wok until fragrant. Add carrot strips and pumpkin and stir-fry them with full flames.
Step 5: When pumpkin slices are softened, add rice noodles and mix them with shallot sauce, soy sauce, and water.
Step 6: Add bean sprouts; mix them well with rice noodles and serve.