Ingredients:

  • 100g dried bean thread noodles (mung bean starch)
  • 200g raw shrimp, peeled and deveined
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 0.5 tsp dark soy sauce
  • 0.5 tsp granulated sugar
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1 cup shredded cabbage or bok choy
  • 0.5 cup carrots, julienned
  • 2 scallions, cut into 2-inch lengths
  • 1 tbsp neutral cooking oil

Instructions:

  1. Place the 100g dried bean thread noodles in a large bowl and cover with room temperature water. Let them sit for 5 minutes until pliable but still firm to the touch.
  2. In a small bowl, whisk together the soy sauce, oyster sauce, toasted sesame oil, dark soy sauce, and sugar to create the sauce slurry.
  3. Heat neutral oil in a wok or large non-stick skillet over high heat. Add the shrimp and sear for 60 seconds per side until pink and opaque. Remove shrimp from the pan and set aside.
  4. In the same wok, add the minced garlic, grated ginger, shredded cabbage, and julienned carrots. Stir-fry for 2 minutes until vegetables are slightly wilted but still crisp.
  5. Return the drained noodles and cooked shrimp to the wok. Pour the sauce mixture over the ingredients and toss vigorously for 1-2 minutes over high heat until the noodles have absorbed the sauce and everything is evenly coated.
  6. Garnish with scallions and serve immediately.