Place the Thin rice vermicelli in a large bowl and cover with hot water. Let it soak for 15-20 minutes until pliable but still firm. Drain thoroughly and set aside.
2
Slice the Char Siu into thin strips. Julienne the Cabbage and Carrot. Slice the Scallions into 5 cm lengths, separating the white and green parts. Mince the Garlic and Ginger.
3
In a small bowl, combine the Light soy sauce, Dark soy sauce, Shaoxing wine, Oyster sauce, Sesame oil, and White pepper to create the stir-fry sauce. Mix well.
