📝 About This Recipe
This classic Cantonese-inspired dish showcases the incredible ability of mung bean vermicelli to absorb rich, savory flavors while maintaining a delicate, glass-like texture. A mountain of toasted golden garlic and umami-rich soy sauce transforms these humble pulses into a luxurious side dish or light main. It is a celebration of simple ingredients elevated through precise temperature control and aromatic infusion.
🥗 Ingredients
The Noodles
- 200 grams Mung bean vermicelli (Glass noodles) (dry weight, usually 4 small bundles)
- 4 cups Warm water (for soaking)
The Garlic Infusion
- 2 heads Garlic (finely minced (about 1/2 cup))
- 1/3 cup Neutral oil (such as grapeseed or vegetable oil)
- 1-2 pieces Small red Thai chili (finely chopped, optional for heat)
Seasoning Sauce
- 3 tablespoons Light soy sauce (for saltiness and depth)
- 1 tablespoon Oyster sauce (or vegetarian mushroom sauce)
- 1 tablespoon Shaoxing rice wine (adds a subtle floral aroma)
- 1/2 teaspoon Sugar (to balance the salt)
- 1 teaspoon Toasted sesame oil (added at the end for fragrance)
- 1/4 teaspoon White pepper (ground)
Garnish
- 2 stalks Scallions (finely sliced on the bias)
- 1 handful Cilantro (fresh leaves only)
👨🍳 Instructions
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1
Place the dry mung bean vermicelli in a large heat-proof bowl and cover with warm (not boiling) water. Let them soak for 10-12 minutes until they are pliable and translucent, but still have a slight 'bite'.
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2
While the noodles soak, finely mince the garlic. Avoid using a garlic press; hand-chopping ensures the pieces are uniform and won't burn as easily.
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3
In a small bowl, whisk together the light soy sauce, oyster sauce, Shaoxing wine, sugar, and white pepper until the sugar is fully dissolved.
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4
Drain the vermicelli thoroughly in a colander. Use kitchen shears to cut the noodles into shorter, more manageable lengths (about 6 inches).
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5
Heat the neutral oil in a small saucepan or wok over medium-low heat. Add 2/3 of the minced garlic.
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6
Fry the garlic slowly, stirring constantly, for about 3-5 minutes until it turns a pale golden brown. Do not let it turn dark brown or it will become bitter.
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7
Remove the pan from the heat immediately. Stir in the remaining 1/3 of raw garlic and the chopped chilies. The residual heat will soften the raw garlic without browning it, creating a multi-dimensional flavor.
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8
Pour the prepared seasoning sauce into the garlic oil mixture and stir well to combine.
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9
Arrange the drained vermicelli on a heat-proof steaming plate or in a shallow bowl, spreading them out evenly.
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10
Drizzle the garlic sauce mixture evenly over the noodles, ensuring most of the strands are coated.
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11
Set up a steamer. Once the water is boiling, place the plate of noodles inside, cover, and steam on high heat for 5 minutes. This allows the noodles to absorb the sauce and reach the perfect silken texture.
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12
Carefully remove the plate from the steamer. Drizzle with sesame oil and garnish generously with sliced scallions and cilantro.
💡 Chef's Tips
Always use mung bean-based vermicelli for this dish; sweet potato or rice noodles have different textures and won't absorb the sauce the same way. The 'Golden and Silver' garlic technique (mixing fried and raw garlic) is the secret to a professional-tasting sauce. If the noodles seem too dry after soaking, add 1-2 tablespoons of water or chicken broth to the sauce before steaming. Watch the garlic like a hawk—it transitions from golden to burnt in a matter of seconds. For a cleaner look, rinse the soaked noodles in cold water once before steaming to remove excess starch.
🍽️ Serving Suggestions
Serve alongside steamed scallops or prawns for a classic Chinese banquet-style meal. Pair with a crisp, chilled Riesling or a light Jasmine tea to cut through the richness of the garlic oil. Serve as a bed underneath steamed silken tofu for a vegetarian protein boost. Accompany with a side of stir-fried bok choy or gai lan with ginger. Enjoy as a savory breakfast dish with a dash of black vinegar for extra tang.