Step 1

Soak the rice noodles:Place the rice noodles into a bowl and add enough room temperature water until the noodles are completely covered. Let the noodles soak for about 10 minutes, then drain well.

Step 2

Prepare the sauce:Mix together the water, chili sauce, oyster sauce, kecap manis, and white pepper. Set aside until needed.

Step 3

Prepare the shallot and garlic:Place the roughly chopped shallot and garlic in a mortar and grind the aromatics into a paste using the pestle. This will make the vermicelli more fragrant. If you prefer, you could also just mince by hand or blend the shallot and garlic in a food processor.

Step 4

(Optional) Scramble the eggs:In a wok or pan heat about 1 to 2 tablespoons of oil over medium high heat. Once the oil is hot, add the beaten eggs and scramble until just cooked. Remove the eggs from the pan and set aside.

Step 5

Stir fry the dish:In the same pan or wok over medium heat, add 2 to 3 tablespoons of oil. When the oil is hot, add the prepared shallot and garlic. Sauté briefly and add the shrimps. Sauté the shrimps with the shallot and garlic until about 70% cooked.

Step 6

Add the prepared sauce and bring to a simmer. Then add the cabbage and sauté for about 30 seconds to 1 minute. Add the soaked rice noodles and stir well to coat evenly.

Step 7

Finish by adding the bean sprouts, green onions, and scrambled eggs. Stir fry and cook for another minute until the bean sprouts and green onions are no longer raw. Enjoy!