Crispy Seafood Vermicelli
Fujian-style fried vermicelli with shrimp and squid, wok-tossed until golden and fragrant. Ready in 18 minutes with a savory-umami punch from soy and oyster sauce.
- Total time
- 18 min
- Servings
- 2
- Calories
- 385
- Protein
- 24g
Ingredients
- 4 oz dried rice vermicelli noodles
- 6 oz shrimp, peeled and deveined
- 4 oz squid, cleaned and sliced into rings
- 2 tbsp oyster sauce
- 1.5 tbsp soy sauce
- 3 stalks scallions, cut into 1-inch pieces
- 3 tbsp vegetable oil
Instructions
- 1
Soak rice vermicelli in hot water until just pliable, ~6 minutes. Drain well in a colander.
- 2
Heat 2 tbsp oil in a large skillet or wok over high heat until it shimmers, ~90 seconds.
- 3
Add shrimp and squid. Stir until opaque and cooked through, ~3 minutes. Transfer to a plate.
- 4
Add remaining 1 tbsp oil to the pan. Toss in the drained vermicelli and stir constantly until edges crisp and turn golden, ~4 minutes.
- 5
Pour oyster sauce and soy sauce over the noodles. Toss to coat evenly. Return seafood to the pan.
- 6
Fold in scallions. Toss once more until everything is coated and fragrant, ~30 seconds. Serve immediately.
Tools you’ll need
- large skillet or wok (12-inch)
- colander
- wooden spoon or spatula
- shallow bowl or plate
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