Stir-fried Bean Thread Vermicelli with Shrimp (Mien Xao Tom) Recipes

Bun tau, which also known as bun Mien in Vietnamese. When I am wanting to escape from rice, this is what I mostly come to. Very easy and quick for my whole family to enjoy! For this particular noodle (Bean Thread Vermicelli), I don’t normally fry as like a main dish. I always use a little as a side ingredient when I do the stir fry chayote. However, once I accidently use too much of Bun Tao (Bean Thread Vermicelli) in my chayote (Xu Hao) stir-fried dish, it tastes surprisingly good. My husband actually ask for more noodle because he thought I do stir fry noodle for the dish. And that is how I came to love this dish.

Ingredients:

8oz Bean Thread Vermicelli

3-4 cup clean shredded cabbage

1 medium clean sliced carrot

5oz headless peel and devein shrimp

3-4 cloves minced garlic

Salt, Pepper, Sugar, Cooking Wine, Sesame oil, Soy Sauce and Chicken Broth

Directions:

*Cut out the string and soak Bean Thread Vermicelli in luke warm tap water for about 8 to 10 minutes. Drain and set aside.

*In a bowl, marinade shrimp with ¼ tsp salt, pepper, sugar, cooking wine and sesame oil. Set aside.

Heat 1 tbsp of cooking oil in a large stir-fried pan. Add minced garlic for a minute or until the garlic slightly turn golden. Add shrimp and cook until the shrimp is slightly pink. Add carrot, toss and cover the lid for 1 minute to help soften.

Remove the lid and add shredded cabbage. Add a good pinch of salt, pepper, sugar, and 2 tbsp chicken broth. Gently toss for 1 minute, add Bean Thread Vermicelli. Using a chopstick or a tong to toss and stir only to avoid from breaking the noodle. Add 2 tbsp soy sauce and 1 tbsp chicken broth, cook for about 3 to 4 minute. Remove from the heat. Enjoy!!