Ingredients:

  • 8 oz (225 g) Mei Fun noodles (rice vermicelli)
  • 2 tablespoons vegetable oil (30 ml)
  • 1 lb (450 g) shrimp, peeled and deveined
  • 1 bell pepper, thinly sliced
  • 1 carrot, julienned
  • 1 cup (100 g) bean sprouts
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced (15 g)
  • 3 tablespoons soy sauce (45 ml)
  • 1 tablespoon oyster sauce (15 ml)
  • 1 tablespoon sriracha sauce (15 ml, adjust for heat)
  • 1 teaspoon sesame oil (5 ml)

Instructions:

  1. Boil water in a large pot.
  2. Add Mei Fun noodles and cook until al dente, about 2-3 minutes.
  3. Drain and rinse with cold water. Set aside.
  4. In a small bowl, combine soy sauce, oyster sauce, sriracha, and sesame oil. Set aside.
  5. Heat vegetable oil in a skillet or wok over medium-high heat.
  6. Add garlic and ginger; sauté until fragrant, about 30 seconds.
  7. Add bell pepper, carrot, and cook for 2-3 minutes until just tender.
  8. Stir in the shrimp; cook until they turn pink and opaque, about 3-4 minutes.
  9. Add cooked Mei Fun noodles and sauce to the skillet.
  10. Toss everything together until well-coated, about 1-2 minutes.
  11. Stir in bean sprouts and green onions right before serving.