Garlic Vermicelli Scallops
Napa Cabbage

A delicate yet deeply savory dish featuring succulent scallops steamed over translucent vermicelli and crisp napa cabbage, drenched in an aromatic golden garlic and chili sauce.

Ingredients

• 8 pieces scallop meat
• 100 g vermicelli noodles
• 4 leaves napa cabbage
• 4 tbsp minced garlic
• 2 pieces chili peppers
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 0.5 tsp salt
• 0.5 tsp chicken bouillon
• 0.5 tsp sugar
• 2 tbsp cooking oil
• 2 tbsp water
• to taste green onions

Instructions

1. 1Heat the wok and oil

   

   Start by heating the wok over medium-high heat until hot. Pour in a small amount of cooking oil and swirl around to evenly coat the entire surface of the wok before adding the next ingredients.

   Tip: Coating a hot wok with oil prevents sticking and ensures smooth stir-frying.
2. 2Sauté minced garlic

   

   Once the oil is hot, pour in the prepared minced garlic and cook, stirring continuously, until it turns golden brown and becomes fragrant.

   Tip: Keep the heat at medium so the garlic releases its aroma without burning.
3. 3Fry the aromatics

   

   Add the chopped chili peppers to the wok with the frying minced garlic. Stir the mixture continuously until it becomes highly fragrant and takes on a slightly golden color. This aromatic base will give the scallops a deep, savory kick.

   Tip: Keep the heat moderate to avoid burning the minced garlic, which can turn it bitter.
4. 4Season the sauce mixture

   

   Season the mixture by pouring in light soy sauce and oyster sauce, followed by a pinch of salt, chicken bouillon, and a little bit of sugar. Stir everything thoroughly until fully combined and uniform, then set aside.

   Tip: Mix the seasonings well before removing from heat to ensure a balanced flavor profile.
5. 5Arrange napa cabbage in pan

   

   In a separate clean pan or pot, arrange a layer of fresh napa cabbage leaves to form the base for the dish.

   Tip: Cut the napa cabbage into uniform sizes so they cook evenly underneath the noodles and seafood.
6. 6Layer vermicelli noodles

   

   Take the pre-soaked vermicelli noodles and place them evenly on top of the bed of napa cabbage inside the pan.

   Tip: Ensure the vermicelli noodles are properly soaked beforehand so they absorb the flavors and cook to the right texture.
7. 7Assemble the dish

   

   In a separate pan, lay down a bed of napa cabbage leaves, followed by an even layer of soaked vermicelli noodles. Carefully arrange the cleaned scallop meat over the top of the noodles, ensuring they are evenly spaced for consistent steaming.

   Tip: Make sure the vermicelli noodles are fully softened beforehand so they cook evenly with the scallops.
8. 8Add the garlic sauce

   

   Spoon the prepared garlic and chili sauce generously over each piece of scallop meat. The sauce will seep down into the vermicelli noodles and cabbage as it cooks, flavoring the entire dish.

   Tip: Distribute the garlic mixture evenly so every scallop gets an equal amount of flavor.
9. 9Steam the scallops

   

   Pour a small splash of water into the bottom of the pan to create steam. Cover the pan with a lid and let the dish cook for about ten minutes, allowing the scallops to turn opaque and the noodles to absorb all the savory juices.

   Tip: Do not add too much water; the napa cabbage will also release its own natural moisture during cooking.
10. 10Garnish and serve

    

    Once the scallops are fully cooked and tender, remove the lid and sprinkle a handful of freshly chopped green onions over the top for a bright, fresh finish. Serve the dish hot right out of the pan.

    Tip: Adding the green onions at the very end ensures they retain their bright color and crisp texture.

Storage & Reheating

Burn It Off

Frequently Asked Questions