250 grams Sapporo Long Kow Vermicelli, sotanghon
1/2 kilo medium size fresh mussels
1 to 2 pieces red bell pepper (sliced and deseeded)
3 tablespoons peanut oil
7 pieces spring onions (cut 2 cm, 2 inches length)
crushed garlic cloves
3 pieces large fresh chillies ( cut in halves lengthwise and deseeded)
2 pieces small red onion (cut in half and cut into wedges)
2 to 3 tablespoons salted black beans
3 tablespoons wine
2 tablespoons white sugar
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 cup chicken stock
2 birds eye chillies (sliced)
2 teaspoons chinese black vinegar
handful of coriander sprigs (sliced)
Scrub rinse and drain mussels, then put in a wok with cold water. Place over high heat, cover and steam until shells open. As shells open, immediately remove from wok using tongs and place in a bowl; discard any unopened shells. Drain water from wok and wipe clean with kitchen paper.
Meanwhile, soak sotanghon in boiling water for three minutes, or until soft, drain and set aside.
Remove seeds from red bell peppers and cut into wide strips, then cut strips to square. In a wok, heat peanut oil and stir fry spring onions, ginger, garlic, halved red chillies, onions, black beans and red bell pepper for 3 minutes or until fragrant. Add the cooked mussels and stir fry for another 3 minutes to create a rich sauce.
Finally, add vinegar and the sliced coriander and pour over sotanghon. Serve immediately.
The recipe was sourced form Sapporo Products brochure. Text or call +639215543299 for more information.