Fried vermicelli with shacha sauce

Ingredients

• Vermicelli (amount for 2)
• 1 egg, fried and cut into strips
• 1/2 carrot, julienned
• some cabbage, cut into thin strips
• 10 jumbo prawns, shelled and deveined
• 3 cloves of garlic, peeled and chopped
• 3 tablespoons of vegetable oil

Seasonings (mix together):

• 1 1/2 tablespoons of shacha sauce
• 3 tablespoons of light soy sauce (adjust based on the saltiness of your ShaCha sauce)
• 1 teaspoon of dark soy sauce
• 100 ml of water or less

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Preparation

• Soak the vermicelli in room temperature water for at least 20 minutes or until soft. Drain and set aside.
• Heat 3 tablespoons of oil in the wok and saute garlic until fragrant. Add the prawns, and cabbage to stir-fry for 2 minutes.
• Add vermicelli and seasonings and mix well. Continue to stir-fry until the sauce is thickening.
• Toss the carrot and egg to the vermicelli. Stir-fry for 1 minute. Dish out and serve hot.