In Gratitude of Mom + a Recipe for her Famous Toishan-Style Stir-Fried Vermicelli Glass Noodles (Chow Fun See)featured
If you follow me on IG, you may have seen this little snippet of my mom in action making her famous Toishan-Style Stir-Fried Vermicelli Glass Noodles (Chow Fun See in Chinese). In this dish, thin glass noodles (sometimes referred to as vermicelli noodles) are stir fried until fragrant with dried scallops, scallions, and a bit of soy sauce. The Toishan style is drier than some other versions so you end up with a springier, almost fluffy, texture in the noodles. You need to plan ahead a bit since the dried scallops and noodles need time to soak and soften, but once it comes time to cook, the dish comes together really quickly. The brand of noodles my mom recommends is called Lungkow. The noodles come in small 50 g packages – estimate using about 1 package per person. Also, a note on the dried scallops. They get shredded up and reconstituted in hot water. That flavorful scallop water then gets used as the cooking liquid for the noodles. That’s one of the secrets to this simple recipe! When it’s time to start the stir fry, it’s important to constantly toss the ingredients so that the noodles don’t stick. My mom uses a pair of chopsticks in one hand and a spatula or wooden spoon in the other to lift, fluff, and stir the noodles as they cook and absorb the scallop water. These noodles make a great quick and easy side dish. Hope you love it as much as I do!
This is an old Lee family recipe passed down from my great grandmother to my mom, to me, and now to you! Thin glass noodles (“fun see” in Chinese) are stir fried until fragrant with dried scallops, scallions, and a bit of soy sauce. The Toishan style is drier than some other versions so you end up with a springier texture in the noodles. Makes a great simple side dish that comes together in a flash!
- 3 medium-sized dried scallops (about 1-inch diameter)
- 200 g dried vermicelli glass noodles (Lungkow brand)
- 3 pieces scallion
- 2 tablespoons vegetable oil
- 1 teaspoon kosher salt
- 1 teaspoon light soy sauce
- Break apart the scallops and soak them in about a cup of boiling water for 2 or more hours until they are soft enough to shred easily.
- Soak the noodles in warm water for about an hour until softened.
- Cut the scallions crosswise into 1/4-inch rings.
- Drain the scallops, reserving the water. Drain the noodles (you can discard this water) and cut them roughly with a pair of kitchen scissors.
- Heat a nonstick pan (or well-seasoned wok) over high heat. The nonstick part is essential here. Add the vegetable oil. When the pan is hot, add the scallops and half the scallions. Saute for a minute until fragrant.
- Add the noodles, salt, and soy sauce and quickly toss so the noodles don’t stick to the pan. Stir continuously, gently lifting the noodles up using a tossing/fluffing motion. A pair of chopsticks and a spatula or wooden spoon work well.
- Lower the heat to medium-low. Add half of the reserved scallop water and let it absorb, still tossing. Continue for 3-5 minutes until noodles are tender yet springy. If they are too firm, add more of the scallop water. Add the remaining scallions and give a few more tosses for good measure.
Recipe Source: LickMySpoon.com.
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