Ingredients with Measurements:
- 8 oz vermicelli noodles
- 1 lb fresh oysters, shucked
- 4 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp cornstarch
- 1/4 cup water
- Salt and pepper to taste
- Chopped green onions for garnish
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet for cooking oysters and sauce
- Strainer for noodles
Step-by-step instructions:
1. Cook vermicelli noodles according to package instructions. Drain and set aside.
2. In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, and water. Set aside.
3. Heat vegetable oil in a wok or large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add shucked oysters to the wok and stir-fry for 2-3 minutes until cooked through.
5. Pour the sauce mixture over the oysters and stir until the sauce thickens and coats the oysters evenly.
6. Add the cooked vermicelli noodles to the wok and toss until the noodles are coated with the sauce and heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped green onions.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 8g
Carbohydrates: 46g
Protein: 16g
Sodium: 720mg
Substitutions for ingredients:
- Shrimp or scallops can be substituted for oysters
- Rice noodles can be substituted for vermicelli noodles
- Cornstarch can be substituted with arrowroot powder or potato starch
Variations:
- Add sliced vegetables such as bell peppers, carrots, or mushrooms for added texture and flavor
- Use a different sauce such as hoisin sauce or chili garlic sauce for a different flavor profile
Tips and tricks:
- Make sure to rinse the vermicelli noodles in cold water after cooking to prevent them from sticking together
- Shuck oysters just before cooking for the freshest taste
- Be careful not to overcook the oysters as they can become tough and rubbery
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 stovetop until heated through.
Presentation ideas:
Serve in individual bowls with a sprinkle of chopped green onions on top for added color and flavor.
Garnishes:
Chopped green onions or cilantro
Pairings:
- Serve with a side of steamed vegetables such as broccoli or bok choy
- Pair with a light and refreshing salad such as a cucumber and tomato salad
Suggested side dishes:
- Steamed vegetables
- Salad
- Fried rice
Troubleshooting advice:
- If the sauce is too thick, add a splash of water to thin it out
- If the oysters are overcooked, they can become tough and rubbery
Food safety advice:
- Make sure to shuck oysters just before cooking to prevent the growth of harmful bacteria
- Always cook oysters thoroughly to prevent foodborne illness
Food history:
Oyster vermicelli is a popular Taiwanese dish that originated in the city of Tainan. It is typically served as a street food and is known for its flavorful garlic sauce and tender oysters.
Flavor profiles:
Savory, garlicky, umami
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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