Crispy Fujian Seafood Vermicelli
Golden-fried rice vermicelli tossed with shrimp, squid, and a savory-umami sauce that clings to every strand. Restaurant-quality in 25 minutes, one skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 4 oz dried rice vermicelli
- ½ lb shrimp, peeled and deveined
- ¼ lb squid, cleaned and cut into rings
- 3 tbsp oyster sauce
- 1.5 tbsp soy sauce
- 3 whole scallions, white and green parts separated, chopped
- 3 whole garlic cloves, minced
- 3 tbsp neutral cooking oil
Instructions
- 1
Boil vermicelli in salted water for 4 minutes until just tender. Drain and spread on a plate to dry, about 3 minutes.
- 2
Heat 1.5 tbsp oil in a large skillet over medium-high. Pat shrimp and squid dry, add to the pan, sear 2 minutes per side until opaque. Transfer to a plate.
- 3
Add remaining 1.5 tbsp oil to the skillet. Add garlic and scallion whites, stir for 30 seconds until fragrant.
- 4
Toss in the dried vermicelli, breaking up clumps. Stir constantly for 3 minutes until golden and crispy at the edges.
- 5
Pour oyster and soy sauce over the noodles. Return shrimp and squid to the skillet, toss for 1 minute until coated and hot.
- 6
Scatter scallion greens over the top and serve immediately from the skillet.
Tools you’ll need
- large pot for boiling
- 12-inch skillet
- wooden spoon or spatula
- plate
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