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Thin rice vermicelli is stir-fried with shrimp, pork, and vegetables in a light, savory sauce. This protein-rich Fujian family specialty is delicate, quick, and wonderfully fragrant.
Soak rice vermicelli in hot water for 5–7 minutes until softened but not mushy, then drain thoroughly; do not overcook at this stage.
Heat 1 tablespoon of cooking oil in a large wok over medium-high heat. Add beaten eggs, scramble quickly just until set, and transfer them out.
Add the remaining oil to the wok. Sear sliced pork over high heat until just cooked through, about 1 minute. Add shrimp and stir-fry until they turn pink, about 1–2 minutes.
Add cabbage, carrot, and half the scallions. Stir-fry for 1 minute, keeping heat high to avoid excess moisture release.
Add drained vermicelli and bean sprouts. Pour in soy sauce, oyster sauce, sesame oil, salt, and white pepper. Toss everything together with tongs for 2–3 minutes until noodles are evenly coated. Return eggs to the wok and mix gently during the final 30 seconds. Serve hot, garnished with remaining scallions.
