Crispy Noodles with Silky Seafood Sauce
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Crispy Noodles with Silky Seafood Sauce

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5 min
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40 min
Swanson Clear Chicken Broth
150 ml
Bee Hoon / Vermicelli (Soaked for 3-4 Hours)
55 g
Prawns (Shelled)
150 g
Garlic (Minced)
2 tbsp
Ginger (Minced)
1 tbsp
Chilli Padi (Finely Chopped)
Hua Tiao Wine
14 cup
Corn Starch Slurry (Corn Flour + Water)
2 tbsp
White Pepper
1 dash
Spring Onion (Finely Chopped)
2 tbsp
FairPrice Canola Oil
2 tbsp
How to cook
Step 1
  • Heat up the non-stick skillet at medium high heat for about 5 minutes.
Step 2
  • Pour 2 tbsp of FairPrice Canola Oil to coat the pan.
Step 3
  • Press the vermicelli into a ring mould on the skillet. Use a plate to weigh the noodles down and press it periodically to get the noodles nice and compact.
Step 4
  • Once a crust has formed, flip and cook the other side for another 3-4 minutes until crispy. Set aside.
Step 5
  • Finely mince the garlic, ginger, red chilies.
Step 6
  • In a pan, add 1 tbsp of FairPrice Canola Oil, sauté the minced garlic, minced ginger and chopped red chilies until softened.
Step 7
  • Add in the prawns and cook for about 15 seconds.
Step 8
  • Add in the Shaoxing wine and reduce until almost dry.
Step 9
  • Add in clams and Swanson clear chicken broth. Bring to a simmer.
Step 10
  • Pull the sauce off the heat and slowly mix in the corn starch slurry. Bring back to a simmer until the sauce has thickened.
Step 11
  • Add in seasoning of white pepper and some finely chopped spring onion. Mix everything together.
Step 12
  • To serve, spoon the silky seafood sauce over the crispy noodles and garnish with finely chopped spring onion.
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