Crispy Noodles with Silky Seafood Sauce

Serving 1 pax
Preparation Time 40 mins
Skill Easy

150ml Swanson Clear Chicken Broth
55g Bee Hoon / Vermicelli (Soaked for 3-4 Hours)
4pcs Prawns (Shelled)
150g Clams
2 tbsp Garlic (Minced)
1 tbsp Ginger (Minced)
2pcs Chilli Padi (Finely Chopped)
4 tbsp Hua Tiao Wine
2 tbsp Corn Starch Slurry (Corn Flour + Water)
A dash of White Pepper
2 tbsp Spring Onion (Finely Chopped)
2 tbsp FairPrice Canola Oil

  1. Heat up the non-stick skillet at medium high heat for about 5 minutes.
  2. Pour 2 tbsp of FairPrice Canola Oil to coat the pan. Press the vermicelli into a ring mould on the skillet, use a plate to weigh the noodles down. Press it down periodically to get the noodles nice and compact. Allow it to cook until it forms a crust.
  3. Once a crust has formed, flip and cook the other side for another 3-4 minutes until crispy. Set aside.
  4. Finely mince the garlic, ginger, red chilies.
  5. In a pan, add 1 tbsp of FairPrice Canola Oil, sauté the minced garlic, minced ginger and chopped red chilies until softened.
  6. Add in the prawns and cook for about 15 seconds.
  7. Add in the Shaoxing wine and reduce until almost dry.
  8. Add in clams and Swanson clear chicken broth. Bring to a simmer.
  9. Pull the sauce off the heat and slowly mix in the corn starch slurry. Bring back to a simmer until the sauce has thickened.
  10. Add in seasoning of white pepper and some finely chopped spring onion. Mix everything together.
  11. To serve, spoon the silky seafood sauce over the crispy noodles and garnish with finely chopped spring onion.
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