METHOD

1. Heat half the sesame oil in a wok or frying pan over medium heat.
2. Add half the garlic and fry and until fragrant. Add the vermicelli and fry until the water evaporates (about 3-4 minutes). Transfer to a plate and set aside.
3. Add the remaining sesame oil to the pan and fry the remaining garlic. Add the stock and both soy sauces and bring to a simmer. Return the vermicelli to the pan and arrange the seafood and vegetables over the top. Cover with a lid and simmer over medium-high heat for 2-3 minutes.
4. Remove the lid and gently stir the seafood and vegetables through the noodles and the sauce,trying not to break the fragile noodles. Pour the beaten egg around the outside of the noodles and cover again for 1-2 mins to cook the egg.
5. Remove the lid and add the Shaoxing wine,white pepper,salt and sugar. Bring to the boil briefly then add the cornflour slurry. Reduce the heat and simmer until the sauce thickens.
6. Serve the noodles with extra white pepper and a few extra drops of sesame oil.

Serves 4

*Tip: Chinese chicken stock is chicken broth with aromatics such as ginger and spring onion,but you can use any stock.

This recipe is from episode four ofGood Food Kitchen season 2,screening on 9Now.