Ingredients

• 1/2 pound wide rice stick noodles
• 8 oz shrimp, peeled and deveined
• 1/2 egg, beaten
• 2 pinches white pepper
• 2 tsp sesame oil
• 2 tbsp (divided) cornstarch
• 1/4 cup vegetable oil
• 1 tsp garlic, minced
• 1 tsp fresh ginger, minced
• 1/2 cup yellow onion, sliced
• 1 cup bean sprouts
• 1/2 cup scallions, cut into 2 inch pieces
• 1 tbsp Shaoxing cooking wine (or dry sherry)
• 1 tbsp oyster sauce
• 1/2 tbsp granulated sugar
• 1/2 tbsp rice vinegar
• 1 tbsp soy sauce
• 2 tbsp water

Equipment

• Wok or large heavy skillet
• Tongs
• Mixing bowls
• Colander

Instructions

1. Soak the dried rice noodles in cool water until pliable and soft, ideally overnight or at least a few hours, so they cook evenly without breaking.
2. Boil the soaked noodles for 10 to 15 minutes until tender, then drain and rinse under cold water to stop the cooking and keep them from clumping together.
3. In a bowl, combine the shrimp with the beaten egg, a pinch of white pepper, 1 teaspoon sesame oil, 1 tablespoon cornstarch, and 1 tablespoon of the oil. Toss until every piece is coated, which gives the shrimp a light, velvety finish.
4. Heat 2 tablespoons oil in a wok over high heat until shimmering, then add the shrimp and stir fry until they turn golden and just opaque, about 2 to 3 minutes. Scoop them out and set aside so they don't overcook.
5. Add 1 tablespoon oil to the hot wok, then the garlic and ginger, and stir for about 30 seconds until fragrant. Add the onion, bean sprouts, and scallions and toss for 1 to 2 minutes until just crisp-tender.
6. Add the drained noodles, then pour in the cooking wine, oyster sauce, sugar, vinegar, remaining 1 teaspoon sesame oil, a pinch of white pepper, and the soy sauce. Toss gently with tongs so the noodles soak up the sauce without tearing.
7. Return the shrimp to the wok. Whisk the remaining 1 tablespoon cornstarch with 2 tablespoons water, then drizzle it in a little at a time, tossing, until the sauce clings to the noodles and looks glossy. Serve right away.