Fried vermicelli with shacha sauce

Main Dish
2 servings
15 min
20 min
Very Easy


Number of serving: 2
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


  • 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.


Fried Vermicelli with ShaCha Sauce, photo 1Fried Vermicelli with ShaCha Sauce, photo 2Fried Vermicelli with ShaCha Sauce, photo 3


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