Ingredients
- Rice Stick Noodles (1/2 bag)
- Prawns (8 oz)
- Egg (1/2)
- White Pepper (pinch)
- Sesame Seed Oil (2 tsp)
- Cornstarch (2 tbs)
- Vegetable Oil (4 tbs)
- Minced Garlic (1 tsp)
- Ginger (1 tsp)
- Onion (1/2 cup)
- Bean Sprouts (1 cup)
- Spring Onions (1/2 cup)
- Cooking Wine (1 tbs)
- Oyster Sauce (1 tbs)
- Sugar (1/2 tbs)
- Vinegar (1/2 tbs)
- Soy Sauce (1 tbs)
Instructions
Steps
- Soak the rice noodles overnight in water until they become soft.
- Boil the rice noodles for 10 to 15 minutes, then rinse them with cold water to halt the cooking process.
- In a bowl, combine shrimp, egg, a pinch of white pepper, sesame seed oil, cornstarch, and oil. Mix thoroughly to marinate the shrimp.
- Heat 2 tablespoons of oil in a wok, add the shrimp, and stir-fry until they are golden brown. Remove the shrimp and set aside.
- In the same wok, add 1 tablespoon of oil, then add minced garlic, ginger, and all the vegetables including onion, bean sprouts, and spring onions. Stir-fry for a few minutes.
- Add the noodles back into the wok, followed by cooking wine, oyster sauce, sugar, vinegar, sesame seed oil, a pinch of white pepper, and soy sauce. Mix well.
- Return the shrimp to the wok. To thicken the sauce, whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a bowl, then slowly add it to the stir-fry until it reaches the desired thickness.
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