Ingredients

Instructions

1. 1

   Gently separate the fresh rice noodles so they don't stick together during cooking. If they are cold and hard, microwave them for 30-60 seconds to soften.

2. 2

   Pat the shrimp dry with paper towels to ensure a good sear.

3. 3

   In a small bowl, mix the light soy sauce, dark soy sauce, sugar, and white pepper. Set aside.

4. 4

   Heat a wok or large heavy skillet over high heat until very hot. Add 1 tablespoon of oil and swirl to coat.

5. 5

   Add the shrimp to the pan and sear for 1-2 minutes per side until pink and cooked through. Remove shrimp from the pan and set aside.

6. 6

   Wipe the wok clean if needed, add the remaining 1 tablespoon of oil, and return to high heat. Add the ginger and stir-fry for 10 seconds until fragrant.

7. 7

   Add the rice noodles to the pan, spreading them out. Let them sear undisturbed for 1 minute to get a slight char.

8. 8

   Pour the sauce mixture over the noodles and toss gently but quickly to coat evenly without breaking the noodles too much.

9. 9

   Return the cooked shrimp to the pan along with the bean sprouts and green onions.

10. 10

    Toss everything together for another 1-2 minutes until the sprouts are slightly wilted but still crisp. Serve immediately.