This dish is an absolute banger! Tender wok-seared shrimp, silky rice vermicelli noodles, crunchy bean sprouts, green onions, and scrambled egg tossed in a smoky garlic-soy sauce. Light, flavorful, and packed with restaurant-style takeout vibes.❤️
𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬
For the Shrimp
1 lb large shrimp, peeled and deveined
1 tbsp vegetable oil
1 tsp garlic powder
½ tsp white pepper
½ tsp paprika
Pinch of salt
Noodles
12 oz rice vermicelli noodles
2 eggs, lightly beaten
Vegetables
2 cups bean sprouts
4 green onions, cut into 2-inch pieces
½ red onion, thinly sliced
4 garlic cloves, minced
Sauce
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp sesame oil
1 tbsp fish sauce
1 tsp brown sugar
1 tsp curry powder
½ tsp white pepper
¼ tsp red pepper flakes
Garnish
Green onions
Fresh cilantro
Lime wedges
𝐃𝐢𝐫𝐞𝐜𝐭𝐢𝐨𝐧𝐬
Prepare the Noodles
Soak rice vermicelli in warm water for 10 minutes.
Drain and set aside.
Cook the Shrimp
Toss shrimp with garlic powder, white pepper, paprika, and salt.
Heat oil in a wok over high heat.
Sear shrimp for 1–2 minutes per side until lightly golden.
Remove and set aside.
Scramble the Eggs
Add beaten eggs to the wok.
Cook quickly and break into small pieces.
Remove and reserve.
Stir-Fry the Vegetables
Add garlic and red onion.
Stir-fry for 1 minute.
Add bean sprouts and green onions.
Cook for another minute while keeping vegetables crisp.
Make the Noodles
Add noodles to the wok.
Pour in soy sauce, oyster sauce, sesame oil, fish sauce, brown sugar, curry powder, white pepper, and red pepper flakes.
Toss continuously until evenly coated.
Finish
Return shrimp and eggs to the wok.
Toss everything together for 1 minute.
Garnish with cilantro and green onions.
Serve
Plate hot with fresh lime wedges on the side.
Prep Time: 15 Minutes
Cooking Time: 10 Minutes
Total Time: 25 Minutes
Servings: 4
Kcal: ~ See less