Fried Bee Hoon (Singapore Noodles) Recipe | Dinners | Umami

Ingredients

• 4 ounces green Thai bird chilies, seeds removed, sliced
• 2 cups boiling water
• 1/2 cup rice wine vinegar
• 1 teaspoon plus 2 tablespoons soy sauce, divided
• 1/2 teaspoon sugar
• Kosher salt
• 6 tablespoons vegetable oil, divided
• 4 medium shallots, peeled and finely sclied (about 1 cup)
• 4 medium cloves garlic, sliced thinly
• 3 ounces shitake mushrooms, sliced (about 1 cup)
• 4 ounces baby bok choy leaves (about 1 1/2 cups)
• 8 ounces medium shrimp, peeled
• 5 ounces dried rice vermicelli, soaked in cool water for 30 minutes
• 1/8 teaspoon white pepper
• 1 cup bean sprouts