Shanghai Noodles [Mei Fun]

Makes 4 servings

Step 1:

250 grams dried rice vermicelli noodles

Step 2:

2 large eggs, beaten

Step 3:

6 large shrimp, raw and deveined

1 tbs dried shrimp

2 garlic cloves, finely chopped

4 spring onions, sliced in half and then again [not in rounds]

Step 4:

5 baby carrots, julienned

1 red or yellow bell pepper, julienned

2 handfuls of thinly sliced cabbage

6 shitake mushrooms, julienned

1/2 cup bean sprouts and small handful for garnish

1/2 can baby corn, drained and dried on a towel

Step 5: [mix all this in a small bowl]

2 tbs light soy sauce

2 tsp dark soy sauce

2 tbs oyster sauce

2 tbs Shaoxing wine

1 tsp white sugar

1/2 tsp kosher salt

Step 6: [have this measured out]

1 1/2 tbs curry paste

Boil some water. Remove from heat. Let stand for 5 minutes. Meanwhile cut your veggies and have everything ready for stir frying.

Step 1: In a bowl, submerge the rice noodles in the previously boiled water that's been standing for 5 minutes. Follow the package directions, somewhat. The goal for the noodles is to reconstitute, not cook them, not even to al dente. So when they are hydrated, pliable and easy to pull apart, drain them and lay them out on a cookie sheet lined with parchment paper or in a pie plate.

Step 2: Heat a cast iron or enamel lined cast iron pan to low. Spray with a little avo spray. Scramble eggs just until runny. They will cook more later. Set aside.

Step 3: Turn the heat to medium-high and let the pan heat up. Add about 1-3 tsps of grape seed oil. Goal here is not too much oil. Just enough. We don't want oily noodles. Add shrimp and dried shrimp. Cook for 20 seconds. Don't move the shrimp at this stage. We want them to sear a bit. Add garlic and green onion. Stir fry for 10 seconds. {Note: I took the shrimp out and returned it to the pan a little after adding the veggies to not overcook the shrimp}

Step 4-5: Add a little more oil if needed. Add the vegetables. Stir fry until crisp, 30 seconds to 2 minutes. Take pan off the heat but keep heat on. Add sauce. Add back to heat. Add eggs. Stir.

Step 6: Add noodles and curry paste. Take off heat again. Toss by lifting the noodles and tucking them underneath. Return to heat if things are cooling off but the pan might be hot enough. Sprinkle with some raw bean sprouts. Drizzle with sesame oil and serve.