1. Soak the Noodles: Place all 400g of your dry rice sticks into a large bowl or pot. Cover them completely with warm water. Soak for 30 to 40 minutes, until flexible and bendy but still firm. Drain the water out completely.
2. Mix the Sauce: In a cup, mix your 4 tablespoons of brown sugar with 6 tablespoons of soy sauce (and your vinegar/lemon juice if using). Stir well until the sugar dissolves.
3. Cook the Shrimp: Heat 1 tablespoon of oil in your largest frying pan or wok on medium-high heat. Add your 250g of shrimp. Cook for 2 to 3 minutes until they turn pink. Move the shrimp to a plate and set aside for the end.
4. Fry the Garlic and Shallots: Add 2 more tablespoons of oil to the pan. Toss in your 4 chopped garlic cloves and 2 sliced shallots (or onion). Stir-fry for 1 minute until soft and fragrant.
5. Scramble the Eggs: Push the garlic and onion to the edge of the pan. Crack your 4 eggs into the center. Stir quickly to scramble them until they are completely cooked and solid.
6. Toss the Noodles & Sauce: Add all of your drained noodles into the pan. Pour your sauce mixture evenly over the top. Using a pair of tongs or two spatulas, continuously toss and flip the noodles for 3 to 5 minutes from the bottom up so every noodle turns a light brown color and cooks through.
7. Combine and Serve: Throw the cooked shrimp back into the pan. Give it one final, big stir for 30 seconds to heat the shrimp back up and distribute them. Divide equally onto 4 plates and serve hot!
Ingredients
New Zealand Sauvignon Blanc