This is an easy vermicelli recipe, where vermicelli is braised with mushrooms and shrimps in a clay pot. Noodles absorb the taste of shrimp and mushroom during the braise, giving the final dish the savory flavor.
Chinese vermicelli or cellophane noodles, or fensi (粉丝）in Chinese, also called glass noodles, is a type of transparent and thin noodles, made of mung beans starch and water. You can find those in your local Chinese grocery store (or non-Chinese grocery stores in some areas). Usually they are sold in dried form. Before used in cooking, they needed to be soaked to reconstitute. They can be used in stew, soups, stir-fried dishes like this one.
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Ingredients
Shrimps, mushrooms, vermicelli noodles are main ingredients for this recipe. In addition, you'll need green onion for cooking and garnishing, chopped garlic cloves and ginger for cooking. For seasoning, light soy sauce, cooking wine, and peppercorn powder.
- Around 12 white shrimps, de-veined
- 2 small bunches of vermicelli noodles
- 5 dry mushrooms
- 1 tablespoon cooking oil
- 2 slices of ginger
- 2 garlic cloves, finely chopped
- 1 tablespoon chopped green onion
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
- 1 teaspoon peppercorn
- Water
Notes and Variations
- Shrimp: I use raw, de-veined, headless, shell-on frozen white shrimps. I don't have any particular preference for the shrimps. I just used what I had in the freezer.
- Mushrooms: I use dried shiitake mushrooms, pre-soak until softened beforehand, but you can use fresh shiitake mushroom instead.
- Chinese vermicelli: these vermicelli noodles come in bunches in the package. 2 bunches are needed for making this recipe.
- Garnishing: sprinkle chopped green onions/scallions on finished dish. If you prefer spicy, you can also sprinkle chopped chili pepper. But they are optional.
Instructions
Preparation
- Pre-soak dried shiitake mushrooms
- Pre-soak dry vermicelli noodles
- Thaw shrimps if use frozen shrimps
Step-by-Step
Heat up cooking oil in the wok over medium heat; Saute green onion, garlic cloves and ginger until aroma.
Add shrimps and stir fry until they begin to turn pink.
Heat a clay pot, place a layer of soaked vermicelli firstly
Add mushrooms on top
Transfer all the content in the wok to the clay pot.
Add salt, then soy sauce, cooking wine, peppercorn powder.
Add water to cover half of the pot.
Cover and bring it to a boil, continue cooking for around 5 minutes.
- Garnish with chopped coriander or green onion (optional)
- Serve and enjoy, add salt to taste.
Tips
Pre-soak dried shiitake mushrooms
When using dry mushrooms in this recipe, make sure to pre-soak the mushrooms.
- Add dry mushrooms to a large bowl or container.
- Cover with enough warm water and soak for around 20 to 30 minutes to become soft. But the time can vary depending on the thickness of mushroom caps.
- Once mushrooms are done soaking, discard water.
- Rinse mushrooms a few times and proceed with the recipe.
Pre-soak dry vermicelli noodles
Follow the instruction on the package if any. Otherwise:
- Add dry vermicelli noodles to a large bowl or container
- Cover with enough warm water and soak for around 15 minutes until soft
- Then drain the water and proceed with the recipe.
FAQs
No. You can make this dish in other kinds of utensils that you have. Clay pot is commonly used in Chinese cooking, especially in dishes that need to be simmered, stewed or braised. Clay pots allow the heat and moisture to circulate evenly. This lets the food retain the nutritive value.
I use dried shiitake mushrooms in this recipe. You can use fresh ones instead. I usually keep a bag of dried shiitake mushrooms in my pantry and pro-soak some whenever needed. I like the aroma of the mushroom and the flavor.
Crimini mushrooms are another great option. They give slightly sweet and earthy flavor.
Serving and storage suggestions
You can serve Vermicelli Noodle as a main dish, or with rice. When served with rice, pour a couple of spoons of the source over the rice and let the rice soak-up all the delicious sauce!
I don't recommend to store the dish, re-heated vermicelli noodles don't taste well.
For more delicious vermicelli recipes, you will also love these:
Vermicelli braised with mushrooms and shrimps
Equipment
- Clay Pot
Ingredients
- 12 white shrimps, de-veined
- 2 small bunches of vermicelli noodles
- 5 dry mushrooms
- 1 tablespoon cooking oil
- 2 slices of ginger
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped green onion
- 1 tablespoon light soy sauce
- 1 tablespoon cooking wine
- 1 teaspoon ground peppercorn
- Water
Instructions
Preparation
- Pre-soak dry vermicelli until soft
- Pre-soak dry shiitake mushrooms
- Thaw frozen shrimps
Instruction:
- Heat up cooking oil in the wok over medium heat; Saute chopped green onions, garlic cloves and ginger until aroma. Add shrimps and stir fry until they begin to turn pink.
- Heat a clay pot, place a layer of soaked vermicelli firstly and then transfer all the content in the wok to the clay pot.
- Add salt, then soy sauce, cooking wine, peppercorn powder.
- Then add water to cover half of the pot.
- Bring it to a boil, continue cooking for around 5 minutes.
- Garnish with chopped coriander or green onion (optional)
- Serve and enjoy, add salt to taste
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