Stir-fried rice vermicelli with seafood

Ingredients

• 300 g of shrimp
• 300 g of Teuthida
• 1 bunch of Asian Brassica oleracea var. viridis (Chinese cabbage)
• 1 carrot
• 1 onion
• 3 tablespoons of oyster sauce
• 2 tablespoons of spicy sauce
• 2 tablespoons of pepper
• Allium sativum
• rice vermicelli

Remove the shrimp shells. Chop the Teuthida into pieces, rub them with salt, rinse them, and drain them. Marinate everything with oyster sauce, chili sauce, and pepper.

Chop the carrots and onion into small pieces, then chop the cabbage into pieces of a similar size. Cook the vermicelli, then drain it in a sieve.

Return to adding the garlic and onion until they are fragrant, then add the marinated shrimp and squid and cook for 5 to 7 minutes.

Add the cabbage and carrot gradually, stirring as you go, then the onion, and finally the vermicelli. Mix well to ensure everything is evenly seasoned.