Back to 4 servings Noodles 7 oz dried thin rice vermicelli noodles, not mung bean vermicelli Sauce 1 tablespoon Shaoxing wine, or dry sherry 1 tablespoon light soy sauce, or regular soy sauce 1 tablespoon oyster sauce 1 tablespoon mild curry powder, Madras or Japanese S&B style 0.5 teaspoon sesame oil 0.5 teaspoon salt 0.5 teaspoon sugar 0.125 teaspoon white pepper Stir-fry 2 tablespoons peanut oil, or vegetable oil, divided 2 large eggs, beaten 2 cloves garlic, minced 2 teaspoons fresh ginger, minced 0.5 onion, sliced; or shallot 8 oz shrimp, peeled and deveined; halve large ones 4 oz char siu pork, or ground pork 1 carrot, julienned 2 Anaheim peppers, thinly sliced; or 1 bell pepper
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1 Step 1: Cook the rice vermicelli in boiling water until just al dente, about a minute under the package time. Drain well and set aside.2 Step 2: Whisk the sauce ingredients together in a small bowl.3 Step 3: Heat a 12-inch nonstick skillet or wok over medium-high heat with half a tablespoon of oil. Scramble the eggs until just set, about 1 minute, then move to a plate.4 Step 4: Add a tablespoon of oil with the garlic, ginger and onion. Stir for about 1 minute until fragrant.5 Step 5: Push the aromatics aside, add the remaining half tablespoon of oil with the pork and shrimp. Cook about 2 minutes, until the shrimp are just opaque and cooked through and the pork is lightly browned.6 Step 6: Add the carrot and stir for about 1 minute until it just begins to soften.7 Step 7: Add the drained noodles and the sauce. Toss with tongs until evenly coated and yellow throughout.8 Step 8: Return the egg to the pan with the pepper. Toss for about 1 minute until everything is hot and the pepper just wilts. Serve immediately.getsaucepan.com/r/5928137d-5b3c-5063-9dda-27145b31a095
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