Ingredients with Measurements:
- 8 oz vermicelli noodles
- 1/2 lb fresh oysters, shucked
- 1 tbsp vegetable oil
- 1 tbsp fermented black beans, rinsed and mashed
- 2 cloves garlic, minced
- 1/2 inch ginger, peeled and minced
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 onion, sliced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/2 cup chicken broth
- 1 tbsp cornstarch
- 1 tbsp water
- 1 green onion, chopped
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
- Mixing bowl
Step-by-step instructions:
1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. Heat oil in a wok or large skillet over high heat. Add fermented black beans, garlic, and ginger. Stir-fry for 30 seconds.
3. Add sliced bell peppers and onion. Stir-fry for 2-3 minutes until vegetables are tender.
4. Add oysters and stir-fry for 1-2 minutes until they are cooked through.
5. In a mixing bowl, whisk together soy sauce, oyster sauce, sugar, chicken broth, cornstarch, and water.
6. Pour the sauce into the wok and stir-fry for 1-2 minutes until the sauce thickens.
7. Add cooked vermicelli noodles to the wok and toss to coat with the sauce.
8. Garnish with chopped green onion and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 240
Total fat: 4g
Saturated fat: 0.5g
Cholesterol: 30mg
Sodium: 790mg
Total carbohydrate: 36g
Dietary fiber: 2g
Sugars: 4g
Protein: 14g
Substitutions for ingredients:
- Shrimp or scallops can be substituted for oysters.
- Red onion can be substituted for yellow onion.
- Beef broth or vegetable broth can be substituted for chicken broth.
Variations:
- Add sliced mushrooms or bok choy for extra vegetables.
- Use hoisin sauce instead of oyster sauce for a sweeter flavor.
- Add chili flakes or sriracha for extra spice.
Tips and tricks:
- Make sure to rinse and drain the fermented black beans before using them.
- Be careful not to overcook the oysters, as they can become tough and rubbery.
- To make the dish gluten-free, use tamari instead of soy sauce.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in individual bowls, garnished with chopped green onion.
Garnishes:
Chopped green onion
Pairings:
Steamed rice, stir-fried vegetables
Suggested side dishes:
Egg rolls, potstickers, spring rolls
Troubleshooting advice:
If the sauce is too thick, add a little more chicken broth to thin it out. If the sauce is too thin, mix together a little more cornstarch and water and add it to the wok.
Food safety advice:
Make sure to cook the oysters thoroughly to avoid foodborne illness.
Food history:
Oyster vermicelli is a popular Taiwanese street food dish. It is typically made with rice noodles and oysters, and served in a savory broth.
Flavor profiles:
Savory, umami, slightly sweet
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese