Directions

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1. Put 4 tbsp of vegetable oil in the saucepan. And fry the garlic, red chilies and coriander stems on low heat for 3-5 minutes.

2. When the oil turns red, transfer it into a bowl.

3. Add the rest of ingredients in. Which are 2 tbsp of Chinese cooking wine, 2 tbsp of soy sauce, 2 tsp of sugar, a tsp of black vinegar, 1/4 tsp of salt (or to taste).

4. Give it a nice mix and set it aside.

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1. Cook the noodle until soft. It will take about 8 minutes.

2. Use rice noodles, don’t use other types of noodles. Because after steaming, they usually turn soggy and sticky, won’t taste as good as rice noodles.

3. Place it on a large plate. You want to get rid of the water as much as possible.

4. Put a little bit more in the middle, so it looks nicer when we place the shrimp on.

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1. Peel, butterfly, and de-vein the shrimp

2. You can remove the head If you want them to be easier to eat.

3. Place it on top of the noodles.

4. Spoon the sauce over the shrimp and noodles. Make sure to put enough on the noodles so they are flavorful. Now it is time to steam.

5. Bring the water to a boil and then cover it let it steam on high heat for 3-5 minutes

6. Let it sit in the wok for 2 minutes after you turn off the heat, do not open the cover.

7. Garnish it with scallion and coriander, you are done.