Recipe serves: 4

Stir-fried vermicelli noodles with shrimp

5 oz. vermicelli noodles
hot water
1 tsp chicken soup powder
½ tsp crushed chilli (dry)
1 Tbsp sugar
2 Tbsp soy sauce
4 Tbsp sweet chilli sauce
½ cup hot water
2 Tbsp oil
½ cup hot water
8 each large mushrooms, cleaned and sliced
1 lbs extra large shrimp, raw & peeled
½ cup frozen peas
3 each green onion, chopped
½ cup cilantro, chopped

Preparation steps:
  1. Prepare in seasonings mix in a large cup.
  2. Soak the noodles in hot water for 5 minutes and drain.
  3. Heat a wok, add 1 Tbsp oil and stir-fry the noodles for 3-5 minutes on high heat. While stir frying add the ½ cup water and ½ of the seasonings mix. Remove the noodles from the wok once they are soft and ready to eat and divide them into the serving plates.
  4. Heat the wok again, add the 2nd Tbsp of oil and stir-fry the mushrooms about 3 minutes.
  5. Add the peas to the wok.
  6. Add the shrimp and stir fry until it changes color to pink, about 2-3 minutes. While stir frying add ½ of the seasonings mix.
  7. Spoon the shrimps, vegetables and sauce over the noodles.

Serving: Garnish with green onion and cilantro.
Picture of recipe

Take note!
  • 1 lbs of extra large shrimp equals
    to 21-25 shrimp
  • Vermicelli noodles - sticks noodles
    made by Jantaboon rice, Thailand
  • Sweet chilli sauce
    made by Mae Ploy, Thailand

  • Add bean sprouts, sugar peas or
    grated carrot
  • Use Rice Sticks thin noodles,
    made by Cheng Tung Hang, Taiwan