Stir-fried bean thread noodles with black bean and chilli mussels


  • Serves 6 people

  • 5 red shallots
  • 80 ml (1/3 cup) peanut oil
  • 1 clove garlic, finely chopped
  • 2 tbsp minced ginger
  • 40 mussels, scrubbed, beards removed
  • 100 ml Shaoxing wine
  • 200 gm bean thread vermicelli
  • 3 green onions, thinly sliced
  • 3 long red chillies, seeds removed, cut into julienne
  • 60 gm (3 tbsp) salted black beans
  • 1 tbsp white sugar
  • 60 ml (¼ cup) oyster sauce
  • 1 tsp sesame oil
  • 2 small red chillies, thinly sliced
  • 250 gm sugar snap peas, halved lengthways
  • 1 tbsp Chinese black vinegar
  • 1 cup (loosely packed) coriander leaves
01   Thinly slice 1 shallot. Heat 2 tbsp peanut oil in a large saucepan over medium-high heat, add shallot, garlic, half the ginger and cook for 3-4 minutes or until fragrant. Add mussels and cook for 1 minute, then add 40ml Shaoxing wine. Cover and cook, shaking pan occasionally, for 3-4 minutes, or until mussels open. Remove mussels from pan, reserving ½ cup liquid.
02   Place vermicelli in a large heat-proof bowl, pour over boiling water and stand for 3 minutes, then drain and set aside.
03   Cut remaining shallots into wedges. Heat remaining peanut oil in a wok or large frying pan over high heat, add green onion, remaining ginger, shallot, long red chilli and black beans and cook for 3 minutes or until fragrant. Add mussels and drained vermicelli and stir-fry for another 2 minutes, then add remaining Shaoxing wine, sugar, oyster sauce, sesame oil, reserved mussel liquid, chilli and sugar snap peas. Cook for 3 minutes, or until liquid is reduced. Add vinegar and coriander, toss to combine and serve immediately.







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