Taiwanese Rice Noodle Stir-Fry (Bee Hoon)

Ingredients

• about 225 g Rice Vermicelli Noodles
• about 450 g Shrimp, peeled and deveined
• 1 cup Shiitake Mushrooms, sliced
• 1 cup Carrot, julienned
• 2 cups Cabbage, shredded
• 3 cloves Garlic, minced
• 3 tablespoons Soy Sauce (Tamari for gluten-free)
• 2 tablespoons Oyster Sauce
• 1 tablespoon Sesame Oil
• 1/4 teaspoon White Pepper
• 2 stalks Green Onions, chopped
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1Place the about 225 g of Rice Vermicelli Noodles into a large bowl. Cover them completely with warm water and let them soak for 10 minutes, or until they are soft and pliable. Drain the noodles thoroughly in a colander.
2. 2In a medium bowl, combine the about 450 g of peeled and deveined Shrimp with 1 tablespoon of Soy Sauce (Tamari for gluten-free) and 1/8 teaspoon of White Pepper. Stir gently to coat the shrimp, then let them marinate for 10 minutes.
3. 3Heat the 2 tablespoons of Vegetable Oil in a large 30.48 cm wok or skillet over medium-high heat (approximately 162.8-190.6°C / 160-190°C). Once the oil shimmers, add the 3 cloves of minced Garlic and stir-fry for 30-60 seconds, until it becomes fragrant.
4. 4Add the marinated about 450 g of Shrimp to the wok and stir-fry for 2-3 minutes, until the shrimp turn pink and opaque, reaching an internal temperature of 63°C. Remove the cooked shrimp from the wok and set them aside in a clean bowl.
5. 5Add the 1 cup of sliced Shiitake Mushrooms, 1 cup of julienned Carrot, and 2 cups of shredded Cabbage to the same wok. Stir-fry for 3-5 minutes, until the vegetables are tender-crisp but still retain a slight bite.
6. 6Return the cooked shrimp to the wok with the vegetables. Add the drained about 225 g of Rice Vermicelli Noodles, 3 tablespoons of Soy Sauce (Tamari for gluten-free), 2 tablespoons of Oyster Sauce, 1 tablespoon of Sesame Oil, and the remaining 1/8 teaspoon of White Pepper. Toss and stir-fry everything together for 2-3 minutes, ensuring all ingredients are well combined and the noodles are heated through.
7. 7Remove the wok from the heat. Sprinkle the 2 chopped stalks of Green Onions over the stir-fry. Serve the Taiwanese Rice Noodle Stir-Fry immediately.

Substitutions

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