Add water to the wok. Bring it to boil. Add 1 tbsp oil (this is to avoid the rice vermicelli stick together). Put in rice vermicelli and cook for 1 minute.
Take it out immediately after 1 minute. Put the parboiled rice vermicelli into a bowl and cover it with a lid. Set aside.
Add 2 tbsp of cooking oil into the medium heat wok or pan. Add the shallots, stir-fry until fragrant and slightly turn into light golden brown color.
Add carrots and stir-fry it for 1 minute (or until you see the oil turn to orange).
Add the cabbage and stir-fry for 1 minute.
Add in some hot water.
Add in the seasoning (oyster sauce, soy sauce, salt, sugar and pepper). Mix it well. Close the lids and simmer it for around 1 minute with medium heat.
Cut and divide the rice vermicelli into 4 portions.
Pour in the parboiled rice vermicelli and stir-fry it gently.
Add in 1 tsp dark soy sauce to enhance the color. It is done when you see the rice vermicelli is dry.
Serve immediately.