Ingredients:

  • 8 oz (225 g) Mei Fun Rice Vermicelli
  • Boiling Water (As needed, for soaking)
  • 1 tsp Sesame Oil (divided)
  • 6 oz (170 g) Raw Shrimp (peeled, de-veined)
  • 6 oz (170 g) Char Siu (BBQ Pork), sliced thinly
  • 1 tsp Cornstarch
  • 1 tsp Shaoxing Rice Wine (or dry sherry)
  • Pinch White Pepper
  • 2 Tbsp Light Soy Sauce
  • 1 tsp Dark Soy Sauce
  • 1 Tbsp Oyster Sauce (optional)
  • 1/2 tsp Sugar (Granulated or Brown)
  • 2 Tbsp Water or Chicken Stock
  • 3 Tbsp Neutral Oil (e.g., groundnut/peanut)
  • 2 cloves Garlic, minced
  • 1/2 Tbsp Ginger, minced
  • 1/2 large Onion, thinly sliced
  • 1 medium Carrot, julienned
  • 1 cup Napa Cabbage, shredded
  • 1 cup Bean Sprouts, washed and dried
  • 3 stalks Spring Onion, sliced diagonally (divided for cooking/garnish)

Instructions:

  1. Prep the Noodles: Place Mei Fun noodles in a large bowl. Pour boiling water over them until fully submerged. Soak for 10–15 minutes until tender but still slightly firm (al dente).
  2. Drain and Dry: Immediately drain the noodles in a colander. Rinse briefly with cool water. Crucially, toss them with the 1 tsp Sesame Oil and let them dry completely for 5–10 minutes. Dry noodles prevent sogginess.
  3. Marinate Shrimp: Combine shrimp, cornstarch, Shaoxing wine, and white pepper in a small bowl. Set aside.
  4. Make Sauce: Whisk together all Stir-Fry Sauce ingredients (Light Soy Sauce, Dark Soy Sauce, Oyster Sauce, Sugar, Water/Stock) in a small cup.
  5. Chop Vegetables: Ensure all vegetables are sliced thinly and uniformly. Keep everything organised and within arm's reach (Mise en Place).
  6. Heat the Wok: Place the wok over the highest heat possible until it begins to smoke lightly. Add 2 Tbsp of the neutral oil, swirling to coat the surface.
  7. Cook Aromatics & Proteins (Phase 1): Add garlic and ginger and sauté for 10 seconds. Immediately add the marinated shrimp and sliced Char Siu. Stir-fry for 1–2 minutes until the shrimp are about 80% cooked. Remove proteins and any remaining oil quickly from the wok and set aside in a bowl.
  8. Cook Vegetables (Phase 2): Add the remaining 1 Tbsp of oil to the hot wok. Add the sliced onions and carrots. Stir-fry for 1 minute until tender-crisp. Add the Napa Cabbage and half of the spring onion. Cook for 30 seconds.
  9. Combine & Toss: Push the vegetables to the side of the wok. Add the drained, dry noodles into the centre. Pour the pre-mixed Stir-Fry Sauce evenly over the noodles.
  10. Achieve the Toss: Using two spatulas or tongs, toss the noodles vigorously and continuously for 1–2 minutes, ensuring the sauce is evenly distributed and evaporating quickly.
  11. Final Mix: Return the pre-cooked shrimp and Char Siu to the wok along with the bean sprouts. Toss for 30–60 seconds, just long enough to heat the proteins through and barely wilt the bean sprouts.
  12. Serve: Transfer immediately to warm serving dishes. Garnish with the remaining fresh spring onion.