Soak vermicelli in room temperature water for 15 minutes. While its soaking, start prepping the cabbage and other ingredients.
Wash the cabbage and cut out the bottom pit. Next, tear up the leaves with your hands to your desired size. I like to have mine 2-3 inches. Keep in mind the leaves will shrink when you cook it.
Chop garlic and onion, then set aside.
Beat two eggs and add a pinch of salt and sugar. In a hot pan (medium heat), scramble the eggs for 30 seconds. It doesn’t have to cook all the way because we will cook again in the cabbage.
½ tablespoon avocado oil, 2 eggs, ¼ teaspoon salt, ¼ teaspoon sugar
In a high heat pan, add 1/2 tbs avocado oil, 1/2 tbs chili oil, minced onions, minced garlic, and chilis. Stir for a minute and add 1 tbs shaoxing cooking wine.
½ tablespoon avocado oil, ½ tablespoon chili oil, 3-4 dried chilis, 3-4 garlic, ½ onion, 1 tablespoon shaoxing cooking wine
Pull the vermcielli out of the soaking water. Quickly, add the cabbage and vermcielli. Stir for 1 minute and add 1/2 tbs vegan oyster sauce, 1/2 tbs soy sauce, pinch of salt, and 1/2 tsp sugar. Cut the vermicelli noodles if its clustered together and add a little water (few tablespoons) if the noodles look dry. Stir for 2-3 more minutes until cabbage has wilted.Tip: Using chopsticks to separate the vermicelli noodles also helps if they are bundled together.
½ chinese cabbage (1 lb), 1 vermicelli bundle, ½ tablespoon vegan oyster sauce (or regular oyster sauce), ½ tablespoon soy sauce, pinch salt, ½ teaspoon sugar
Turn off heat and add scrambled eggs. Mix everything together. Finish off with some chili oil and peppercorn oil. Serve with rice and protein of choice for an authentic Chinese meal!
scrambled eggs, 1 teaspoon chili oil, ¼ teaspoon sichuan peppercorn oil