Pan-fried Vermicelli With Dried Scallops With Shrimps And Meat Recipe

Rehydrate and prepare scallops

Place dried scallops in a small bowl and pour 150 ml hot chicken stock or hot water over them. Cover and let sit 25–30 minutes until softened. Reserve the soaking liquid. Shred rehydrated scallops with forks or chop finely; reserve.

Soak vermicelli

Place dry rice vermicelli in a large bowl and cover with 50 ml warm water (or use some reserved scallop soaking liquid) for 8–10 minutes until pliable but not mushy. Drain and gently toss with 1/2 tsp sesame oil to prevent sticking. Set aside.

Prepare proteins

Pat shrimp dry and season lightly with 1/8 tsp salt and a pinch of white pepper. If using whole shrimp, butterfly or cut into bite-size pieces. In a small bowl, marinate ground pork with 1/2 tbs light soy sauce and 1/2 tbs Shaoxing wine for 10 minutes.

Heat a wok or large nonstick skillet over medium-high heat until hot. Add 1 tbs cooking oil and swirl. Add the minced garlic and sliced shallot; stir-fry 30–45 seconds until fragrant and slightly golden but not burned. Add scallion whites and shredded dried scallops and stir-fry 1 minute to bloom the scallop flavor.

Add the marinated pork to the wok. Stir-fry, breaking up the meat, until mostly cooked through, about 2–3 minutes. Push mixture to the side of the wok.

Add another 1 tbs oil to the empty space in the wok. Add shrimp and stir-fry quickly until they turn pink and are just cooked through, about 1–1.5 minutes. Combine with pork and scallop mixture.

Toss in the blanched chopped bok choy (or gai lan) and the green parts of the scallions; stir to combine and warm through, about 30 seconds.

Push the combined proteins and vegetables to one side of the wok. Add remaining 1 tbs oil into the cleared space and crack the egg into it. Scramble quickly until just set, then mix with the rest.

Mix the sauce: in a small bowl combine 1 tbs light soy sauce (remaining), 1 tbs oyster sauce, 1/2 tsp dark soy sauce, remaining 1/2 tbs Shaoxing wine, 1/4 tsp white pepper, 1/2 tsp salt, and 50 ml reserved scallop soaking liquid (or additional chicken stock). Stir to dissolve.

Add the soaked vermicelli to the wok. Pour the sauce evenly over the noodles. Using tongs or two spatulas, gently toss and fold to coat the noodles thoroughly and distribute the scallops, shrimp, and pork. If the noodles look dry, add another 25–50 ml stock gradually to help them absorb flavor and loosen.

Make cornstarch slurry by mixing 1 tsp cornstarch with 1 tbs cold water until smooth. Drizzle slurry evenly over the noodles in the wok and stir for 30–45 seconds; the slurry will slightly thicken the sauce and help it cling to the vermicelli.

To achieve a light pan-fried texture: wipe out a large nonstick skillet and heat over medium-high with 1 tbs oil. Add the tossed, sauced vermicelli mixture and press down gently with a spatula to form an even layer. Cook without stirring for 2–3 minutes until the bottom gets a little crisp and browned.

Carefully flip sections of the noodle cake or use a spatula to turn over portions so other areas contact the pan; cook another 1–2 minutes to slightly crisp the other side. Adjust heat as needed to avoid burning.

Finish by tossing the pan-fried vermicelli back in the wok (or mix in the skillet), add 1 tsp butter (optional) and 1/2 tsp sesame oil, give a final toss, and check seasoning. Add additional light soy sauce or salt if needed.

Transfer pan-fried vermicelli with dried scallops, shrimps, and meat to a serving plate. Garnish with remaining sliced scallion greens. Serve hot.