Rice Vermicelli with crispy vegetables, red shrimp and eggs

We clean the vegetables, tagliamole and put them aside. Clean the shallot and tagliamolo with washers then put it in a large pan, together with the oil, and let it wither in low flame. Just ready, add the vegetables and a tablespoon of soy sauce and cook, over a brisk fire, for 10 ' so as to leave them crispy. In the meantime we cook the vermicelli by paying attention to the instructions on the packaging because it is easy to scuocerli and make them sticky. In my case they went cooked, in boiling water, for 4 '. While the vermicelli cooks, in a non-stick pan we cook the eggs. We go strapazzandole with the help of a wooden spoon until they are thickened remaining creamy anyway. Scoliamoli a minute before the end of cooking and buttiamoli in the frying pan with vegetables, add the rest of the soy sauce and eggs and blow until the vermicelli changes color and pass from white to brown due to soy sauce. If necessary, let's add cooking water to prevent the dough from sticking. Let them always be moist and don't let them dry. Ready, flatten.