Bring 400ml of water to boil. Rinse dried mushrooms and shrimps and place them in separate bowl to rehydrate. Pour the hot water over. Use a small sauce plate to ensure that the mushrooms are fully submerge into the hot water. Cover the bowl and soak them for 3-4 hours until they are cold.
It is best for the caps of the mushrooms to be facing the top and remove the stems before soaking.
Prepare the rest of the ingredients. Peel and slice up the shallots. Thinly shred the cabbage. Julianne the carrot. Once the mushrooms and shrimps are done with the dehydration, remove them from the water. Combine the soaking water and put it aside. Slice the mushrooms thinly. If the stems are not removed before soaking, use a scissors to remove it and discard. Roughly chop up the dried shrimps.
Chopping up the shrimps give the dish more umami.
Add in soy sauce and sugar into the soaking water. Give it a good stir to dissolve the sugar.
Heat up a frying pan/ wok with 2TBSP oil. Add shallot and fry till fragrance, slightly translucent. Add in mushrooms and shrimp and fry till fragrance.
Add in cabbage and carrots. Stir it a few times, pour roughly about 100-200ml of the stock. Cover and wait for the cabbage to cook down. Give a few stirs every now and then.
Once the cabbage is cooked through, add in the been hoon and the remaining stock water.
Using a spatula and chopstick or tongs, pull up the bee hoon every few minutes. This action will allow the veg and bee hoon to mix well together. Also allowing the top bee hoon to be soak in stock at the bottom. Once the stock is almost dry up, the dish is done.