1 bunch of rice vermicelli, soak in water for 15 minutes
50 g headless shrimp, peel and clean, add 1/2 teaspoon sugar
100g cabbage, wash and cut wedges
2 teaspoon oyster sauce
2 cloves garlic, peel and mince
1 teaspoon salt
1 teaspoon squid sauce
1/2 teaspoon sugar
1/2 teaspoon pepper powder
1/2 teaspoon light soy sauce
1 teaspoon dark soy sauce
1/3 cup chicken stock or water
2 teaspoon vegetable oil
1 stalk green onion, trim and cut
Heat the wok, add in the oil and garlic to fry for approximately 10- 15 seconds. Add in the shrimp
and cabbage to fry.
Add in the rice vermicelli and continue to fry, add in the salt, sugar, squid sauce, oyster sauce, pepper
sauce, light soy sauce and dark soy sauce.
Splash in the chicken stock and water and combine everything. Continue to fry until everything in the
wok covered with black sauce.
Dish up and sprinkle the green onion on the top and serve while its hot.