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Drunken Lala Vermicelli (黄酒啦啦米粉)

Prep Time: 30 mins

Cooking Time: 15 mins

Serves: 2


2 tbsp. oil

1 tsp sesame oil (optional)

50g young ginger, julienne

4 garlic, smashed and peeled

1 eryngii mushroom, julienne

1/2 pack of enoki mushrooms

1 tbsp. chicken granules

Salt & black pepper to taste

200ml yellow rice wine

50ml Mirin

200ml water

4 chili padi (2 greens 2 red),deseeded

30g Wolfberries

3 tbsp. light soy sauce

20 fresh clams (lala), soaked and cleaned

100g vermicelli

100g Brazilian Spinach or any leafy greens

3 tbsp. Shaoxing Wine


1. Heat oil and sauté ginger and garlic till fragrant.

2. Add in assorted mushrooms. Sauté for a few minutes.

3. Add in seasonings: chicken granules, salt and pepper.

4. Splash in yellow rice wine, mirin and water. Bring to boil and simmer for 3 minutes.

5. Add in chili padi, wolfberries and soy sauce.

6. Bring in the fresh clams and allow to simmer for 5 minutes.

7. Add in the vermicelli and vegetables.

8. Splash in Shaoxing wine and serve hot.

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