-
Soak vermicelli in water till tender, drain and set aside.
-
Sauté shredded ginger with cooking oil in casserole dish until fragrant. Add oyster sauce and shrimp and cook until fragrant. Add water and cooking wine and bring to a boil. Add chicken bouillon powder and vermicelli and mix well, then cover casserole and cook for 2 minutes.
-
Uncover casserole and add egg, shredded onion, and sesame oil, then cover again with lid. Ready to serve after it has simmered for 2 minutes.