Fried vegetables w/ chicken meehoon

Recipe:

1pax unsalted meehoon (presoaked with filtered water for 10minutes)
2 cloves garlic (minced)
1/2 big red onion (minced) or shallots
1tsp soya pulp (from homemade soya milk)
1 small piece chicken breast (minced)
2 eggs (beaten)

Handful shredded carrot
Handful shredded yam bean
Handful shredded purple cabbage
Handful of spinach leaves
Handful of chopped celery

Small piece pumpkin (presteamed)
1tbsp cream cheese (melted)
1 cup vegetable stock
1 tbsp coconut oil for frying

(1) Drain the soaked meehoon and set aside.

(2) In sequence, saute garlic, onion and soya pulp till fragrant. Add vegetables and fry till soft but still crispy, add meat and continue saute. Put dash of sesame oil and few tbsp stock at this time.

(3) Using your frying ladle, put all ingredients in no.2 to one side in the wok, and fry beaten eggs on the other side. When the egg is half cooked (like wet fried scrambled eggs), pour meehoon into the wok and mix fry all ingredients together.

(4) When the meehoon is done mixing well with the ingredients, pour in 1/2 cup stock and stir fry. Add the remaining stock as the meehoon dry out from water absorption.

(5) In low fire, stir in mashed pumpkin and cream cheese. Give a quick stir and off fire. Done.