Directions

1. Soak the mung bean vermicelli in clean water for 10 minutes. If using other types of noodles, such as rice vermicelli and sweet potato vermicelli noodles, please adjust the soaking time depending on the thickness.
2. In a small bowl, combine 3 Tbsp of soy sauce, 1 tbsp of oyster sauce, 1 tbsp of fish sauce, 3 tbsp of minced garlic, 1/4 cup of diced cilantro, 3 tbsp of diced red chilies, and add 1/4 cup of water and mix well. This blend is savory, aromatic, and will coat the noodles beautifully.
3. I like to use a clay pot for this recipe—it gives the dish a rustic, cozy feel. I have been selling this big clay pot for 3 years and many of you have asked for a smaller size, and I finally made it available. You can click here to purchase it. If you don’t have a clay pot, a stock pot will wok just as good.
4. Preheat the clay pot until hot. Add 4 tablespoons of butter and the diced sweet onion, and stir-fry over medium-low heat until the onions are soft and the edges are slightly browned.
5. Add the enoki mushrooms and spread them evenly on the bottom of the pot to create a protective layer to prevent the noodles from sticking to the pot. If using other kinds of mushrooms, please slice them thinly before cooking.
6. Take the noodles out of the water, add them to the clay pot, and spread them evenly. Add the shrimp on top, pour in the sauce, put on the lid, and cook over low heat for 6-10 minutes, or until the shrimp are cooked through.
7. Mix thoroughly and serve.