Ingredients
Scale
Noodles & Protein:
- 5 oz dried vermicelli rice noodles
- 12 large shrimp (peeled, deveined, and butterflied; about 6–8 oz)
- 2 eggs, beaten
Vegetables:
- 9 oz napa cabbage, shredded (about 3 cups)
- 1 medium carrot, julienned (2.5 oz/70g)
- ½ red onion, thinly sliced (2.5 oz/70g)
- 1 scallion, julienned
Seasonings & Aromatics:
- 2 cloves garlic, chopped
- 2–3 dried red chili peppers
- 1 tbsp Shaoxing wine (or dry cooking sherry)
- 2 tbsp curry powder (or to taste)
- 1 tsp salt (or to taste)
- ¼ tsp sugar
- ⅛ tsp white pepper
- ½ tsp sesame oil
- 1½ tsp soy sauce (or gluten-free soy sauce)
Optional:
- 2–4 tbsp chicken stock or water (for moisture)
Oil:
- 2½ tbsp vegetable oil (divided)
Meat:
- 4 oz char siu (Chinese roast pork) or substitute Virginia ham/Chinese sausage.
Instructions
1. Prepare the Noodles and Shrimp
- Rehydrate the rice noodles by soaking them in:
- Cold water overnight, or
- Hot water for 30 minutes, or
- Boiling water for 1 minute (follow package instructions).
- Drain and use kitchen shears to cut noodles into 8–10-inch lengths for easier stir-frying.
- Peel, butterfly, and de-vein the shrimp. Rinse and pat them dry.
2. Cook the Eggs
- Heat 1 tbsp of oil in a wok over medium heat.
- Add beaten eggs, let cook until bubbly, and flip.
- Break the egg into rough strips and set aside.
3. Stir-Fry the Aromatics and Protein
- Heat 1½ tbsp oil in the wok. Add garlic and cook for 15 seconds.
- Add shrimp and char siu. Stir-fry for 15 seconds.
4. Incorporate Vegetables
- Pour Shaoxing wine around the wok’s perimeter. Stir-fry for 15 seconds.
- Add dried chili peppers, napa cabbage, and carrots. Stir-fry for 30 seconds.
5. Add Noodles and Seasonings
- Add the rehydrated rice noodles to the wok. Stir-fry for 1 minute.
- Sprinkle curry powder, salt, sugar, and white pepper evenly over the noodles.
- Use a lifting motion to toss and coat the noodles evenly. Scrape the wok’s bottom to prevent sticking.
6. Adjust Moisture
- If noodles appear dry, add chicken stock or water (2–4 tbsp) incrementally.
- Stir to combine, ensuring noodles remain moist and flavorful.
7. Final Touches
- Add sesame oil, soy sauce, and the cooked eggs. Toss for 1 minute.
- Stir in scallions and red onion. Cook for 20 seconds.
8. Serve
- Plate the noodles and serve immediately, optionally with chili oil for extra heat.
Notes
- Protein Swaps: Substitute shrimp with chicken, tofu, or additional char siu.
- Vegetarian Version: Skip the meat and use firm tofu or extra vegetables like bell peppers and snap peas.
- Spice Level: Adjust the number of chili peppers or use a milder curry powder.
- Gluten-Free: Ensure soy sauce and Shaoxing wine substitutes are gluten-free.
- Serving Suggestions: Pair with spring rolls, dim sum, or a simple cucumber salad.
- Prep Time: 25 minutes
- Cook Time: 10 minutes