Stir-fried Vermicelli with Laksa and Shrimp

Name: Stir-fried Vermicelli with Laksa and Shrimp
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 a catty Kewei Shrimp; 1 small cabbage; 2 rolls Rice noodles; 2 small carrot; A dozen or so Shiitake Mushrooms; Some Shacha sauce; Some Curry powder; Some ginger; Some salt; Some Sugar; Some shallot; Some Thirteen spice powder; Some White pepper

by Sweetheart Little Wife

4.9 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

Stir-fried Vermicelli with Laksa and Shrimp

1. Soak the vermicelli and shiitake mushrooms in warm water. Cut off the legs and whiskers of the Jiwei shrimp, and pick out the shrimp thread with a knife on the back.

2. Wash and shred cabbage and carrots. Cut shiitake mushrooms into strips.

3. Heat oil, saute ginger shreds and green onion, then add Jiwei shrimp and rice wine, stir fry until the color changes.

4. Saute shredded carrots and cabbage with remaining oil.

5. After the fry is soft, add the soaked vermicelli and the mushroom strips + the fried Jiwei shrimp + Shacha sauce + salt + sugar + white pepper + curry powder + thirteen spice powder + a little water and stir well

6. Before going abroad, mix well with olive oil and sprinkle with green onions. A delicious temptation full of exotic flavors.

Tips:
This dish needs a little more oil, because cabbage and vermicelli are more oil-absorbing. In addition to the prawns, clams and squids can be added to this method, and it is also good to make a sea emperor vermicelli pot~