Ingredients
- 500g Pipi
- 125g Dry Rice Vermicelli Noodles
- 15g Blackbean
- 1 tbsp Garlic (Minced)
- 1/2 tbsp Ginger (Minced)
- 1 Spring Onion
- 1 tbsp Oyster Sauce
- 1 1/2 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Sugar
- 1/2 tsp White pepper
- 1 tsp Salt
- 1 Birdseye Chilli (Sliced)
- 150ml Water
- 1 tbsp Cornstarch
- Pinch of Salt for Vermicelli
- 3 tbsp oil
Method
- Soak the vermicelli noodles in warm water until soft. Drain, then mixed with a pinch of salt.
- Mince white part of spring onions, and sliced the green part into small pieces.
- In small bowl, mix the oyster sauce, soy sauce, sugar, salt, white pepper, sesame oil, cornstarch, and 50ml of water together. Set aside.
- Place the vermicelli noodles in a fry pan evenly, add in 1 tbsp oil, turn on heat to medium. Slowly pan fried the vermicelli noodles until golden brown on each side. Remove from pan and let it cool down for few minutes.
- In the same pan, add in 2 tbsp oil, garlic, ginger, chilli, blackbean, and white part of spring onion. Stir fry until fragrant, add in pipi and 100ml water. Let it cook until all pipi opens or cooked.
- While the pipi is cooking, slice the vermicelli and place them onto a plate.
- Once pipi opens up, add in the mixed sauce, stir until the sauce slightly thickens. Pour over or next to the vermicelli noodles. Ready to serve, enjoy it.
Product used in recipe
- LEE KUM KEE - LKK PREMIUM OYSTER SAUCE 255G
