Step 1

Bring a pot of water to boil. Blanch the rice vermicelli until soft, which will take about one minute.

Step 2

Remove the vermicelli, place it in a pot of cold water. Let it cools down to room temperature. Drain away the water with a wire mesh strainer or colander. Set aside.

Step 3

Deveined the shrimps, marinate with a half teaspoon of salt for five minutes, wash in running water until the water runs clear.

Step 4

Soak the dry shrimps in hot water for 30 minutes. Drained.

Step 5

Cut cabbage and carrot into julienne

Step 6

Cut the chicken breast meat into thin slices. Mix with a half teaspoon of cornflour, 1 teaspoon of light soy sauce and one teaspoon of vegetable oil. Marinate for ten minutes.

Step 7

Heat up 2 tablespoons of vegetable oil in the wok. Saute the chopped onions and garlic.

Step 8

Add the breast meat, dry shrimps, shrimps and stir-fry until they are cooked.

Step 9

Add the cabbage and carrot and stir-fry for another minute. Push all the ingredients to the side of the wok.

Step 10

Add 1 tablespoon of vegetable oil and scramble two beaten eggs until nearly cooked. Push back the ingredients to the bottom of the wok and mix with the eggs.

Step 11

Add the vermicelli, 2/3 of the bean sprouts and the seasonings (ingredients D). Mix well with the vermicelli.  Turn to high heat and stir-fry until aromatic.

Step 12

Turn off the heat. Add the remaining bean sprouts and mix well.

Step 13

Top with chopped scallion and serve.