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 ...
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
1/2 cup thai basil leaves
3 tbsp cooking oil
1/2 tbsp sesame oil
1 cup water, or more - adjust accordingly
2 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tbsp fish sauce (optional)
- 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.