Gluten-Free Fried Bee Hoon

Ingredients

• about 225 g Rice Vermicelli Noodles
• about 225 g Shrimp
• 1 medium Carrot
• 1 cup Cabbage
• 2 Green Onions
• 3 cloves Garlic
• 3 tbsp Light Soy Sauce (Gluten-Free)
• 1 tbsp Dark Soy Sauce (Gluten-Free)
• 1 tbsp Oyster Sauce (Gluten-Free)
• 1 tsp Sesame Oil
• 1/4 tsp White Pepper
• 2 tbsp Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g Rice Vermicelli Noodles in a large bowl. Cover them completely with warm water (around 37.78-43.33°C / 38-43°C) and let them soak for 5-7 minutes, or until they are pliable and no longer stiff. Drain the noodles thoroughly in a colander and set aside.
2. 2In a small bowl, combine the 3 tbsp Light Soy Sauce (Gluten-Free), 1 tbsp Dark Soy Sauce (Gluten-Free), 1 tbsp Oyster Sauce (Gluten-Free), 1 tsp Sesame Oil, and 1/4 tsp White Pepper. Whisk these ingredients together until they are well combined and the pepper is evenly distributed.
3. 3Mince the 3 cloves Garlic finely. Peel the 1 medium Carrot and julienne it into thin strips, approximately 5.08 cm long. Shred the 1 cup Cabbage into thin pieces, about 0.635 cm wide. Slice the 2 Green Onions into 1.27 cm pieces.
4. 4Heat the 2 tbsp Oil in a large wok or a 30.48 cm skillet over high heat (around 204.4-232.2°C / 200-230°C). Add the minced 3 cloves Garlic and stir-fry for 30-60 seconds until it becomes fragrant and lightly golden. Add the about 225 g Shrimp and cook for 2-3 minutes, stirring occasionally, until the shrimp turn pink and opaque throughout, reaching an internal temperature of 63°C. Transfer the cooked shrimp to a clean plate and set aside.
5. 5Add the julienned 1 medium Carrot and shredded 1 cup Cabbage to the wok. Stir-fry for 3-5 minutes until the vegetables are slightly softened but still have a slight crispness. Add the drained about 225 g Rice Vermicelli Noodles to the wok and toss gently with tongs to combine them with the vegetables.
6. 6Pour the prepared sauce mixture evenly over the noodles and vegetables. Add the cooked about 225 g Shrimp back into the wok, along with the sliced 2 Green Onions. Toss all ingredients together gently for 1-2 minutes, ensuring the noodles are fully coated with the sauce and everything is heated through. Serve immediately.

Substitutions

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