Thursday, October 15, 2015

Pumpkin and Mushroom Rice Vermicelli Noodle 南瓜米粉

Pumpkin Noodle, or specially Pumpkin Rice Vermicelli is as familiar as Pumpkin Rice to many of us. However, you may have noticed that I have used pasta, in replacement of rice vermicelli in this recipe; well, not just any pasta but Angel Hair pasta. That is the only pasta, that in my opinion, comes closest to rice vermicelli.

Pumpkin and Mushroom Noodle 南瓜米粉
1 small shallot, finely minced
3-4 green onions, sliced to 3 parts, each part approximate finger length
3-5 cloves garlic, finely minced
1/2 wedge kabocha squash, peeled, thinly sliced
4-5 fresh shiitake mushrooms, thinly sliced
1/4 lb organic ground chicken (Optional. Omit if vegetarian)
1/4 wedge cabbage, julienned/thinly sliced
Some water
1-2 tsp organic light soy sauce
Salt and ground white pepper to taste
Noodles, rice vermicelli or angel hair pasta

Directions: Saute the shallots, green onions, garlic till fragrant. Add the ground chicken, breaking up to small bits while frying (omit if vegetarian). Add mushrooms and fry till slightly tender. Add soy sauce and pinch of white pepper and mix well. Add 1/2 cup water/chicken stock, cover pot and simmer for 5-8 minutes. Add the squash and mix well. Add more water/chicken stock till mixture is partially submerge. Cover pot, simmer for about 8-10  minutes till squash is cooked. Add cabbage and simmer for another 3 minutes. When flavors have all developed, add cooked noodles, and allow it to absorb the gravy/liquid while gently mixing.

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