300 to 400g pumpkin
300g Taiwan Xinzhu vermicelli or any thin vermicelli
300g dried shrimps
200g minced meat
20g spring onion, sectioned
3 tbsp salad oil
2 bowls stock
1 1/2 tsp salt
2 tsp pepper
1. Skin pumpkin then cut into thin shreds.
2. Wash vermicelli and briefly soak till soft. Drain.
3. Heat oil in wok. Fry spring onion and dried shrimps till fragrant. Add minced meat to fry till cooked. Add pumpkin shreds, stock and seasoning.
4. Once boiling, add vermicelli to stir-fry till pumpkin softens and sticks to the vermicelli evenly.
After pumpkin softens, the vermicelli would have absorbed the pumpkin’s sweetness and colour, giving it a pleasing aesthetic, aroma and taste.