Happy New Year! Here’s a quick and easy dish that I crave often. It’s absolutely AMAZING how such a small amount of dried shrimps pack so much umami flavor in the entire dish!
1 large shallot or 1 small onion
5 cloves garlic
3 Thai (bird’s eye) chilies (or more if you want it spicier)
1-1/2 ounces dried shrimp (that has been soaked for 30 to 60 minutes and drained)
1 (6.75-ounce) package thin rice noodles (my favorite brand is Dynasty Maifun Rice Sticks)
4 large eggs
Two large handfuls of thinly sliced green cabbage
2 tablespoons light soy sauce
2 tablespoons fish sauce
8 ounces bean sprouts, rinsed
Cilantro or chives (cut into 2 to 3-inch lengths) for garnishing
Lime, cut into wedges
Process shallot/onion, garlic, chilies, and dried shrimp into a coarse mince. Set aside until needed.
In a medium pot, bring water to a boil and cook the rice noodles for several minutes until softened. Remove to a dish.
In a medium bowl, whisk eggs with a little salt and white pepper. Pour eggs into a large, non-stick frying pan containing a little oil and cook over medium heat, making a plain, open-faced omelet. Remove to a plate, cool, cut into thin strips, and set aside until needed.
In the same pan, heat 3 to 4 tablespoons (I didn’t measure) oil over medium-high heat, add the aromatics (shallot/onion mixture) and stir fry until mixture is cooked and fragrant. Add noodles, green cabbage, light soy sauce, and fish sauce (feel free to adjust the seasonings to your taste). Stir fry until noodles and green cabbage are heated through/cooked and well coated with the aromatic mixture and sauces. Add bean sprouts and continue stir frying for a couple more minutes. Turn off heat and dish out. Top with omelet strips and garnish with cilantro or chives. Serve noodles with a squeeze of fresh lime juice. Enjoy!
