Pumpkin Rice Vermicelli (金瓜炒米粉)

I am not a fan of pumpkin; however much to my delight this dish of Pumpkin Noodles taste amazingly delicious and it is so easy to cook.  The pumpkin lends a sweetness and vibrant colour to the dish. I decided to toss in some basil instead of coriander leaves and I am glad I did because the basil added so much much flavour to the noodles. If you like pumpkin, why not give this dish a try ...

Ingredients:  (Serves 2 - 3)

200g dried rice vermicelli
270 - 300g pumpkin, cut into strips
25g dried shrimps
3 large dried shiitake mushrooms (about 20g)
3 cloves of garlic (about 15g), minced
1 scallion
1/2 cup thai basil leaves
3 tbsp cooking oil
1/2 tbsp sesame oil

Seasoning: (adjust to taste)
1 cup water, or more - adjust accordingly
2 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tbsp fish sauce (optional)
ground pepper

• Soak rice vermicelli to soften.  Drain.
• Wash and soak the dried shrimps in warm water for about 5 minutes.  Drain and chop into small pieces.
• Wash and soak the shiitake mushrooms until softened.  Discard the stems and slice thinly.
• In a hot wok, heat up 2 tbsp of oil and fry mushrooms and dried shrimps.  Then add in minced garlic and scallion and fry until aromatic.  Toss in pumpkin.  Splash a little water if too dry. (Do not overcook the pumpkin).  Dish out and set aside.
• In the same wok, heat up the remaining oil and add in vermicelli and seasoning. Toss to combine.  Then add in the pumpkin and toss well. 
• Dish out and serve hot.