Cooking Instructions
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Step 1
Soak the
Vermicelli Noodles (8 oz)
in warm water for about 30 minutes. Then drain them, cover the bowl with plastic wrap, and set them aside.
Step 2
Prepare the sauce in a small bowl by mixing together
Ketchup (3 Tbsp)
,
Light Soy Sauce (2 Tbsp)
,
Oyster Sauce (1 Tbsp)
, and
Rice Vinegar (1 Tbsp)
.
Step 3
In a separate small bowl, mix
Curry Powder (1 1/2 Tbsp)
with
Brown Sugar (1 Tbsp)
.
Step 4
Heat
Oil (3 Tbsp)
in a wok over medium-high heat. Add
Carrot (1)
and
Onion (1)
to the wok.
Step 5
As soon as the onions have softened, stir in
Garlic (3 cloves)
and
White Cabbage (2 cups)
. Stir-fry till the cabbage is slightly soft, then remove the vegetables from the wok and set aside.
Step 6
Add more oil to the wok if it's dry, then scramble the
Eggs (2)
.
Step 7
Return the vegetables to the wok, push the eggs and vegetables to the side of the wok.
Step 8
Add the
Large Shrimp (8 oz)
to the wok and stir-fry the shrimp for about 1 minute, till fully cooked.
Step 9
Add the vermicelli noodles to the wok, along with the sauce and curry powder mixture. Stir to combine all ingredients, ensuring that all of the noodles are evenly coated in the sauce and seasoning.
Step 10
Add the
Bean Sprouts (1 1/2 cups)
to the noodles, stir again but don't overcook them.
Step 11
Top the dish with
Ground White Pepper (1 dash)
, then transfer the noodles to a large serving bowl.
Step 12
Garnish with
Scallions (as needed)
and
Fresh Cilantro (as needed)
.
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