Directions

To Make

1. Soak the vermicelli noodles in warm water until soft. Drain, then mix with a pinch of salt.
2. Mince white part of spring onions, and slice the green part into small pieces.
3. In small bowl, mix the oyster sauce, soy sauce, sugar, salt, white pepper, sesame oil, cornstarch, and 50ml of water together. Set aside.
4. Place the vermicelli noodles in a fry pan evenly, add in 1 tbsp oil, turn on heat to medium. Slowly pan fry the vermicelli noodles until golden brown on each side. Remove from pan and let it cool down for few minutes.
5. In the same pan, add in 2 tbsp oil, garlic, ginger, chilli, blackbean, and white part of spring onion. Stir fry until fragrant, add in pipi and 100ml water. Let it cook until all pipi opens or cooked.
6. While the pipi is cooking, slice the vermicelli and place them onto a plate.
7. Once pipi opens up, add in the mixed sauce, stir until the sauce slightly thickens. Pour over or next to the vermicelli noodles. Ready to serve, enjoy it.