Stir-fried pumpkin with rice vermicelli

Name: Stir-fried pumpkin with rice vermicelli
Yield: Serves four
Cuisine: Taiwanese
Ingredients: ½ tsp sesame oil; ½ tsp salt; 3 tbsp dried shrimp, soaked for 30 minutes and drained; 1 cup chicken stock; 1 tbsp peanut oil; 2 spring onions, finely sliced; 300 g (10 oz) rice vermicelli; 200 g (7 oz) pumpkin, peeled; ½ tsp sugar; ¼ tsp white pepper; ½ cup water; 500 g (1 lb) clams

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

The Taiwanese love their noodles, although most of their favourites are variations of Hunanese, Sichuanese and Shanghainese noodle dishes. Pumpkin is rarely used in noodle dishes throughout Asia. After tasting this dish, you’ll wonder why.

Ingredients

500 g (1 lb) clams
½ cup water

Asia
Taiwan
Main course
Noodles
Gluten-free

Method

To cook clams, heat water in a lidded frypan until boiling. Add clams and cover tightly. Cook over high heat for 1 minute, then remove all opened clams with tongs. Cook for 1 minute more and remove all opened clams. Discard water, and keep clams in a covered bowl.

Place rice noodles in heatproof bowl and cover with boiling water. Leave to stand for 6 to 7 minutes, then drain. Rinse unde