A classic Wenzhou street food: ultra-fine rice vermicelli stir-fried in a wok with a medley of seafood, eggs, and crisp vegetables, all tossed in a savory umami sauce.
Ingredients
- 300 g Thin dried rice vermicelli (fen gan style)
- 200 g Peeled raw pink shrimp
- 150 g Squid rings
- 150 g Pork tenderloin
- 3 pieces Eggs
- 200 g Napa cabbage
- 1 piece Carrot
- 30 g Dried wood ear mushrooms
- 2 bunches Scallion
- 3 cloves Garlic
- 2 tbsp Shaoxing wine
- 3 tbsp Light soy sauce
- 1 tbsp Dark soy sauce
- 2 tbsp Oyster sauce
- 4 tbsp Vegetable oil
- 1 pinch Granulated sugar
- 1 pinch Ground white pepper
- to taste Salt
- 1 pinch Toasted sesame seeds
Method
- Rehydrate the dried rice vermicelli in a large bowl of warm water until pliable but still firm to the touch, then drain thoroughly.
- Rehydrate the wood ear mushrooms in hot water until plump and tender, then slice thinly. Julienne the carrot, cut the Napa cabbage into strips, mince the garlic, and cut the scallion into segments.
- Cut the pork tenderloin into thin strips. Marinate briefly with a splash of Shaoxing wine and light soy sauce.
- Heat a wok over high heat. Pour in a drizzle of oil, beat the eggs, and pour them into the wok, stirring quickly to softly scramble them. Set aside.
- In the same wok, add a little oil and stir-fry the shrimp and squid over high heat until just cooked and opaque. Set aside.
- Add a little oil to the wok and stir-fry the sliced pork until it changes color, then add the minced garlic and sauté until fragrant.
- Add the carrot, mushrooms, and Napa cabbage to the wok. Stir-fry over high heat until the vegetables are slightly softened but still crisp.
- Add the drained vermicelli to the wok, pour in the signature sauce, and toss gently with chopsticks or tongs to coat the noodles without breaking them. Stir-fry until the vermicelli absorb the sauce and begin to brown slightly.
- Fold in the scrambled eggs and the reserved shrimp and squid. Toss everything gently together, sprinkle with scallion and sesame seeds, and serve immediately while hot.
Nutrition
Per serving
- Energy
- 634.7 kcal
- Protein
- 41.32 g
- Carbohydrate
- 62.2 g
- Fat
- 22.75 g
- Fibre
- 4.8 g
- Calcium
- 122.86 mg
- Iron
- 2.1 mg
- Magnesium
- 61.34 mg
