Braised Seafood Vermicelli

Name: Braised Seafood Vermicelli
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 2 tablespoons cornflour (cornstarch) blended with 3 teaspoons water; 4 eggs, lightly beaten; 4 spring onions (scallions), green part only, cut into 3-4 cm (1¼-1½ inch) lengths; 1 calamari, cut into bite-size pieces; 8 raw prawns (shrimp); 250 g (9 oz) pippies (clams), soaked in cold water for 1 hour to remove sand; Salt and caster (superfine) sugar, to taste; 2 teaspoons ground white pepper, plus extra to serve; 250 g (9 oz) dried rice vermicelli, soaked in cold water for 30 minutes and then drained; 5 cups (1.25 litres) stock, or use a good-quality store-bought stock; 2 tablespoons Shaoxing wine; ¼ cup (60 ml) sesame oil, plus extra to serve; 2 tablespoons minced garlic; 2 tablespoons dark soy sauce; 2 tablespoons light soy sauce; 2 bunches choy sum, cut into 3-4 cm (1¼-1½ inch) lengths

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chinese-ish

By Joanna Hu and Rosheen Kaul

Published 2022

About

These lovely saucy noodles are commonly found in Singaporean homes and hawker centres. They’re easy to prepare, and you can use any ingredients you have in your fridge. This version uses mixed seafood and some leafy green vegetables, offering lots of different colours and textures. Make sure you throw some stalks in there for crunch.

Ingredients

¼ cup (60 ml) sesame oil, plus extra to serve
2 tablespoons minced garlic

Asia
China
Singapore
Noodles
South East Asia
Southeast Asia
Hong Kong

Method

Heat half the sesame oil in a wok or frying pan over medium heat. Add half the garlic and fry until fragrant. Add the vermicelli and fry until the water evaporates, 3-4 minutes. Transfer to a plate and set aside.

Add the remaining sesame oil to the pan and fry the remaining garlic. Add the stock and soy sauces and bring to the boil. Return the vermicelli to the pan and arrange the seafo