https://www.gohealthyeverafter.com/healthy-fried-bee-hoon-singapore-noodles/

Whisk together all the ingredients for the sauce (soy sauce, hoisin sauce, chili sauce, chili flakes, sesame oil, salt, pepper). Remember to make a gluten free sauce for Katie!

Preparation for fried bee hoon:
Clean and chop the chicken breast into bite-sized pieces.
Repeat with tofu. Marinate the chicken and tofu with ~1/3 of the prepared sauce. Keep aside.
Chop the vegetables and green onions.
Beat the eggs with a pinch of salt and pepper.

Blanching rice vermicelli:
Boil a large pot of water with 1 tablespoon of cooking oil. Add the rice vermicelli to boiling water and cook for 2 minutes. Drain in a colander and immediately transfer to a bowl of room temperature water. Mix well, drain and keep aside.

How to fry Singapore bee hoon:
Heat 2 tablespoons of oil in a large wok or pan. Once the oil becomes hot, add garlic and toss for a few seconds. Add onions and stir-fry for about 1 to 2 minutes. Repeat with another pan for the vegetarians.
Add the marinated chicken to one pan and tofu to the other and toss for 2 minutes. Fry for 1 minute. Next stir-fry the carrots and cabbage for a minute.
Create some space in the middle of the wok by pushing the ingredients to the sides. (As you can see in step-by-step pictures in the post above.)
Add the beaten eggs and scramble until half-cooked. Toss with the rest of the ingredients.
Mix in the blanched vermicelli, add sauce and toss with tongs or chopsticks until all ingredients come together. Do not toss for more than 2 minutes or else you risk overcooking and breaking the vermicelli.
Garnish with green onions and transfer to a serving bowl. Enjoy!