Tonight’s easy fix: stir-fried rice vermicelli with shrimp & veggies

Recipe

Servings: 2-3

• 50g dried mung bean vermicelli

• 1/2 tsp dark soy sauce
• 5 cloves garlic
• 2 scallions
• 8-10 large shrimps (with head and shell)
• 100-150 ml hot water
• 5 pieces of Napa cabbage
• salt
• pepper
• vegetable oil
• cilantro for garnishing
• Serve with steamed rice

⠀Sauce:

• 2 tbsp light soy sauce
• 2 tbsp oyster sauce
• 1/2 tbsp sugar
• 1/2 tsp white pepper

Instructions

1. Soak the vermicelli in lukewarm water for about 15-20 mins. Drain and toss with 1/2 tsp dark soy sauce.
2. Mince garlic and scallion, reserving some scallion greens for garnish. Prepare the shrimps by removing the heads and shells (keeping the tails), and devein them. Season the shrimp with salt and pepper.
3. For the shrimp stock: In a saucepan, heat oil over medium-low heat, add shrimp heads and shells, and fry for about 3 minutes until the oil turns golden. Then, deglaze with hot water, bring to a boil, and simmer for 7-10 mins. Sieve and set the stock aside.
4. In the clay pot, heat oil over medium heat, fry shrimps until cooked, then remove and set aside. In the same pot, fry minced garlic until golden (set some aside for garnishing).
5. Add scallions and fry until fragrant. Then add the cabbage, soaked vermicelli noodles, and 1/2 of the shrimp stock. Bring to a simmer and cook over medium heat until the stock is absorbed. Add the remaining shrimp stock, cook until the
6. Add back the shrimp, sauce and golden garlic. Simmer covered for 5 min. until the broth is almost cooked off. Garnish with scallion greens and cilantro. Serve with steamed rice.