Taiwan Style Pumpkin Noodle
Course: MainCuisine: Chinese, TaiwanDifficulty: beginner
I had this dish when I was in Taiwan; it's seafood pumpkin beehoon, and I love it. 🥰
Had craving for it, but I'm short on seafood ingredients, so I'll just make do with what I have.
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Ingredients
300 g Pumpkin, removed skin
250 g Rice vermicelli
200 g Prawns, skin remove.
1 packet Frozen Asari Clam
150 g brown shimeji mushroom
250 g Soup stock
30 g shallots, skin peel and chopped slice.
2 tbsp dried prawn skin
1 stalk spring onion for garnishing
1 tbsp oyster sauce
1 tbsp salt
Directions
- Steam and mashed the pumpkin.
- Heat up the wok with oil.
- Add in shallots and fry till slightly brown.
- Add in dried prawn skin and fry till fragrance.
- Add in Shimeiji mushrooms and prawns.
- Once the prawns turn slightly cooked, add in clams and mashed pumpkin and mix well.
- Add in rice vermicelli, mix well.
- Add in soup stock, amount just nice to cover the noodle and cook until the soup stock has thickened and absorbed.
- Add 1 tbsp of oyster sauce and salt, garnish with spring onion. Mixed well and serve!
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