Cut the bell peppers in half lengthwise, remove seeds and stems, and slice diagonally.

Cut the hokke into bite-sized pieces, removing the tail and fins, and coat both sides with potato starch.

Heat half of the salad oil (1/2 tbsp) in a frying pan over medium heat, add the bell peppers, and stir-fry until coated with oil. Remove from the pan.

In the same pan, add the remaining salad oil (1/2 tbsp) and heat over medium. Add the hokke and cook for 2–3 minutes until browned. Flip, cover with a lid, and cook over medium-low heat for 3–4 minutes until fully cooked.