Fried Vermicelli Noodles

• 2/3 pound vermicelli flour
• 3 1/2 ounces prawns small, shelled
• 3 5/8 tablespoons carrots shredded
• 2 chinese black mushrooms sliced thinly
• 3/4 cup white cabbage 'wong ngah pak'
• 7/8 ounce bean sprouts
• 1/2 tablespoon chopped garlic
• 1 tablespoon oyster sauce
• 1 teaspoon light soya sauce
• 1 monosodium glutamate
• 1 pepper
• 1 salt to taste
• water Enough, or stock

1. Method:HEAT enough oil in a wok and deep-fry vermicelli (a bundle at a time) until golden. Remember that vermicelli turns golden very fast, in a matter of seconds. Remove and drain on absorbent kitchen paper. Plunge deep-fried vermicelli into a basin of cold water then drain well in a colander. (This is to remove the oil from the vermicelli.)
2. Heat 2 to 3 tablespoons oil in the wok and saute garlic until light brown. Add the prawns and all the vegetables and stir-fry well. Stir in vermicelli. Mix in seasoning and enough water or stock. Stir-fry well. Dish out and serve.

flour, prawns, carrots, chinese black mushrooms, white cabbage, bean sprouts, garlic, oyster sauce, light soya sauce, glutamate, pepper, salt, water

Taken from www.yummly.com/recipe/Fried-Vermicelli-Noodles-1657876 (may not work)