Rice Vermicelli In Dried Scallop Sauce

Rice vermicelli (or rice sticks) are one of the more common variety of noodles stocked in many Asian households. They are not as starchy as most noodles are and certainly easier to prepare. Thus making them my number one choice when I want a quick home-made noodle fix or when the weather is hot and I'm looking for something that's lighter than ramen, chow mein, or even my favorite, e-fu noodles. Rice vermicelli is also a splendid choice for the health-conscious as it is free of gluten, sodium, fat and cholesterol.

One trait that really sets Asian noodles apart from their Italian counterparts is versatility. And if I were to pick an Asian noodle to showcase the various ways one kind of noodle can be cooked, I would definitely go with the rice vermicelli. Not only can it be stir-fried, served in soups and salads, braised, or tossed cold to name a few ways. But it can also be deep fried or stuffed in spring rolls as well. The rice vermicelli is truly the "noodle of all trades" in my book.

Cooking rice vermicelli is no harder than cooking a pack of instant noodles, and possibly quite faster too. A quick soak of about 5 minutes in boiling hot water is really all it takes. Albeit some people do prefer to cook it in boiling hot water rather than just soak. For me the soaking method sufficiently softens the rice vermicelli while maintaining a firm enough texture so it won't break up when stir-fried.

While preparing this particular rice vermicelli recipe, I recalled a couple of favorite ingredients mom often added to her stocks to "sweeten" or enrich them - dried scallops and dried squid/cuttlefish (which I also used in my Peanut Soup with Pork Ribs). A couple of pieces were all it took to "spice up" the chicken broth I used with a rich and savory flavor.

Without further ado, here's my Rice Vermicelli in Dried Scallop Sauce recipe, which I'm also sending over to Ruth Daniel's Presto Pasta Night. Buon appetito! :)

Pan-Seared Rice Vermicelli in Dried Scallop Sauce Recipe

Ingredients :
7 oz (200 gm) Dry rice vermicelli noodles
5 tbsp cooking oil
20 oz chicken broth
3 oz dried squid/cuttlefish
2 pc dried scallops
8 oz ground chicken breast
1 egg
2 tbsp chopped green onions
1 shitake mushroom (soaked and finely sliced)
10 oz cut baby chinese mustard greens (small gai choy) or other leafy vegetable (cut into bite-sized pieces)
2 tbsp oyster sauce
1 tbsp shaoxing cooking wine
1 tbsp cornstarch solution
salt, pepper, and sugar to taste

Method:
1) Preparing the rice vermicelli
- Soak rice vermicelli in a pot of boiling hot water (with the heat off) for 5 minutes.
- Rinse briefly under running water. Drain and set aside to cool.
2) Preparing the dried scallops and squid
- Soak dried scallops and dried squid/cuttlefish in a small bowl of water.
- Microwave on low (or use the "reheat" function) for 5 minutes to soften them.
- Remove from water and cut or shred into smaller pieces.
3) Heat 3 tbsp oil in a wok/pan on medium fire and place rice vermicelli in. Pan-fry until it is slightly crispy on one side and set aside.
4) Using the same oil, lightly scramble an egg and top over rice vermicelli.
5) Stir-fry mustard greens with a dash of salt and pepper for 2 minutes. Remove and top over rice vermicelli.
6) Heat 2 tbsp oil in the same wok/pan until smoky and saute the shredded scallops and the squid from (2) until slightly crispy and fragrant.
7) Add green onions, mushroom, ground chicken breast meat and stir-fry for 2 minutes.
8) Add chicken broth, oyster sauce, cooking wine, salt, pepper, sugar to taste and let boil for 3 minutes.
9) Stir in cornstarch solution and simmer for 1 minute.
10) Pour or ladle sauce over rice vermicelli and serve.

Note : I stir-fried the mustard greens separately from the broth so the taste of the greens doesn't overpower that of the broth.

Gluten-free, Wheat-free Rice Vermicelli










Cookbook : Gluten-free Gourmet Cooks Comfort Foods