Place Rice vermicelli in a large bowl and cover with hot water. Soak for 10-15 minutes until softened but still firm. Drain thoroughly and set aside.
2
In a small bowl, combine Light soy sauce, Dark soy sauce, Oyster sauce, Shaoxing wine, White pepper, and Chicken stock. Stir well to create the sauce mixture.
3
Heat a large wok or skillet over high heat until smoking. Add 20g of Vegetable oil.
