Bring eight cups of water with two teaspoons of salt to boil in a medium saucepan. Chop
Garlic (3 cloves)
and set aside. Peel and finely chop
Fresh Ginger (2 Tbsp)
and set aside.
Remove the leaves from the
Fresh Mint (1/3 cup)
Fresh Cilantro (3 Tbsp)
Fresh Basil (1/2 cup)
, and discard stems. Set the leaves aside for garnish. Cut one of the
in half and then into eight wedges.
Juice the remaining
into a small bowl and add the
Oyster Sauce (1 tsp)
Tamari Soy Sauce (1 Tbsp)
Brown Sugar (2 Tbsp)
, and using a fork, whisk until well combined.
Once water is at a fast boil, add
Rice Noodles (5 oz)
. Stir and cook for five to six minutes until cooked but still with a little bite. Using a colander, drain the noodles and lightly rinse with cold water. Drain completely and hold.
In a large saute pan over medium high heat, add
Canola Oil (1 Tbsp)
. When the oil is hot, add the garlic and ginger and cook for one minute, stirring occasionally to release some of the flavors. Be careful not to burn!
Freshly Ground Black Pepper (1/2 Tbsp)
and a third of a cup of water. Stir. Carefully add the
in a single layer and cook for two to three minutes.
Add the oyster sauce mixture and the
Butter (1/4 cup)
to the saute pan with the shrimp and stir until well combined. Add the noodles and mix to combine. Set aside.
In the center of two plates, add the shrimp and vermicelli noodles. Garnish with fresh herbs. Serve with lime wedges on the side.