Step 1

Clean and chop cabbage into bite size pieces and green onions into 1 inch pieces. Peel and devein shrimp. Crack 2 eggs into a bowl and scramble. Set everything aside for later.

Step 2

Prepare rice vermicelli according to package instructions. Drain noodles in a strainer and run under cold water. Put drained noodles in a bowl and mix in 1 tablespoon vegetable oil to prevent noodles from sticking together. Set aside.

Step 3

In a large wok or frying pan, add 1/4 cup vegetable oil. Heat up oil using medium heat and add in 2 teaspoons of garlic and stir fry for 30 seconds. Add in 2 teaspoons of light soy sauce and stir fry until fragrant.

Step 4

Add shrimp to garlic and season with a dash of white pepper. Stir fry until cooked for about 2 minutes. When shrimp is cooked, add in eggs. Mix everything together.

Step 5

Once eggs have cooked, add in rice noodles. Add 1.5 tablespoons kecap manis, 1 tablespoon chicken bouillon, and a dash of white pepper.

Step 6

Add in cabbage and green onions. Try to push the vegetables to the bottom of the wok by covering the vegetables with the noodles. Turn the heat up to high and cook for another 2-3 minutes or until vegetables have cooked through. Serve noodles with chili sauce and fried shallots. Enjoy!