Ingredients:

  • 8 oz Thin Rice Vermicelli Noodles
  • 4 Tbsp Low-Sodium Soy Sauce
  • 2 Tbsp Oyster Sauce (or Vegetarian Mushroom Sauce)
  • 1 Tbsp Rice Vinegar
  • 1 tsp Toasted Sesame Oil
  • 1 tsp Fresh Ginger, finely grated
  • 2 cloves Garlic, minced (for sauce)
  • 1 tsp Brown Sugar (or Honey)
  • 1/4 tsp Freshly ground Black Pepper
  • 3 Tbsp High-Heat Cooking Oil (e.g., Vegetable or Peanut), divided
  • 1 lb Prawns, large, peeled and deveined
  • 2 large Eggs, lightly beaten
  • 3 cloves Garlic, thinly sliced (for stir-fry)
  • 1/2 medium Red Onion, thinly sliced
  • 1 medium Red Bell Pepper, thinly sliced
  • 1 cup Broccoli Florets, small
  • 1 medium Carrots, julienned
  • 1 cup Bean Sprouts
  • 3 stalks Scallions (Green Onions), sliced, separated

Instructions:

  1. Soak rice noodles in hot (not boiling) water according to package directions until flexible but still slightly firm (al dente). Drain immediately and rinse with cold water to stop cooking. Toss with 1 tsp of cooking oil to prevent sticking. Set aside.
  2. Whisk together the soy sauce, oyster sauce, rice vinegar, grated ginger, minced garlic (from sauce list), sugar, and black pepper in a small bowl. Set aside.
  3. Heat 1 Tbsp of oil in the wok over medium-high heat. Pour in the beaten eggs and scramble quickly until just set. Remove from the wok and chop roughly. Set aside.
  4. Add the remaining 2 Tbsp of oil to the hot wok. Add the prawns and cook for 1–2 minutes per side until pink and opaque. Remove the prawns and set aside with the egg.
  5. Add the sliced garlic and white parts of the scallions to the wok. Stir-fry for 30 seconds until fragrant.
  6. Add the onions, carrots, and broccoli. Stir-fry vigorously for 2–3 minutes until the broccoli turns bright green and starts to tenderize.
  7. Add the cooked noodles and the sauce mixture to the wok. Toss rapidly using tongs for 1–2 minutes, ensuring the noodles are evenly coated and heated through.
  8. Return the cooked prawns and egg to the wok. Add the bell pepper, bean sprouts, and the green parts of the scallions. Toss for one final minute until everything is hot.
  9. Turn off the heat. Drizzle with the toasted sesame oil and give one last quick toss. Serve immediately, optionally topped with crispy fried shallots and a squeeze of fresh lime.