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