1/2 package dried rice vermicelli
4 garlic cloves, minced
1 tsp. peeled and grated fresh ginger
12 medium raw shrimp, shelled and deveined
2 eggs, beaten, cooked, and sliced
3 pickled red peppers, thinly sliced
1 medium onion, thinly sliced
5 tbsp. soy sauce
2 tbsp. white wine
Because the stir fry happens very quickly, I recommend that you prepare your vegetables and sauce prior to starting the cooking. Soak the dried rice vermicelli in a large mixing bowl with some warm water while prepping for other ingredients.
Mix the sauce together and set aside.
In medium-high heat, drizzle some oil in the pan or wok. Cook the shrimp for about 2 minutes each side then set aside. Drain the rice vermicelli and cut it in smaller pieces.
Drizzle some oil in the pan. Cook the garlic and ginger until fragrant, then add the onion and pepper. Cook for 3-4 minutes until soften or until onion is transparent in colour. Set aside.
Drizzle some more oil in the pan/wok. Cook the rice vermicelli until it turns soft, about 3 minutes, then add the vegetable, shrimp and eggs. Add the sauce while stirring. Let it cook for another few minutes until the sauce is all mixed in. Stir frequently.