Easy 30-Minute Bihun Goreng

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• 8.8 oz rice vermicelli (dried kind)
  Ingredient note

  Source: 8.8 oz rice vermicelli (dried kind)
• ½ lb jumbo shrimp (peeled, deveined, rinsed, patted dry)
  Ingredient note

  Source: ½ lb jumbo shrimp (peeled, deveined, rinsed, patted dry)
• 2 each large eggs (beaten)
  Ingredient note

  Source: 2 large eggs (beaten)
• 2 cups mung bean sprouts (rinsed & drained well)
  Ingredient note

  Source: 2 cups mung bean sprouts (rinsed & drained well)
• 1.5 cups yu choy (cut into 2" long pieces)
  Ingredient note

  Source: 1.5 cups yu choy (cut into 2" long pieces)
• 1 each small shallot (finely diced)
  Ingredient note

  Source: 1 small shallot (finely diced)
• 3 each garlic cloves (minced)
  Ingredient note

  Source: 3 garlic cloves (minced)
• 2 tablespoon + 1 tablespoon vegetable oil (or any neutral oil)
  Ingredient note

  Source: 2 tablespoon vegetable oil (or any neutral oil); Source: 1 tablespoon vegetable oil (or any neutral oil)
• 1/2 tablespoon cornstarch
  Ingredient note

  Source: 1/2 tablespoon cornstarch
• 1 teaspoon + 1 tablespoon regular soy sauce (or light soy sauce)
  Ingredient note

  Source: 1 teaspoon regular soy sauce (or light soy sauce); Source: 1 tablespoon regular soy sauce (or light soy sauce)
• ¼ teaspoon baking soda
  Ingredient note

  Source: ¼ teaspoon baking soda
• 2 tablespoon sweet soy sauce (aka kecap manis)
  Ingredient note

  Source: 2 tablespoon sweet soy sauce (aka kecap manis)
• 1 tablespoon oyster sauce
  Ingredient note

  Source: 1 tablespoon oyster sauce
• ½ tablespoon white granulated sugar
  Ingredient note

  Source: ½ tablespoon white granulated sugar
• 1/8 tsp black pepper
  Ingredient note

  Source: 1/8 tsp black pepper
• ¼ cup water (cold)
  Ingredient note

  Source: ¼ cup water (cold)

1. Toss the shrimp with all the marinade ingredients in a mixing bowl until well combined. Marinate for 15 minutes.
2. Submerge the dried rice vermicelli in boiling water for 1-2 minutes until firm but limp and pliable. Drain immediately, rinse under cold running water to remove excess starch, and shake well to remove as much water as possible. Set aside.
3. Whisk all the noodle sauce ingredients in a small bowl until the sugar dissolves. Set aside.
4. Heat 1 tablespoon of vegetable oil in a large wok or pan over medium-high heat. Sear the shrimp until pink, opaque, and lightly curled into a C-shape, then immediately remove from the pan. Set aside.
5. Sauté the shallots and garlic in the residual oil for 10 seconds. Push them to the side, pour in the remaining oil, and add the beaten eggs. Let the eggs set for 10 seconds, scramble into bite-sized pieces, and push to the side.
6. Add the noodles and sauce to the pan, letting the sauce toast against the hot surface for 5 seconds. Toss until the noodles are evenly coated. Add the yu choy and bean sprouts and toss until combined. Return the shrimp to the pan and give everything a final toss.