Prep time
10 mins
Cooking Time
15 mins
Serves
4
Ingredients
- 1kg MSC certified Goolwa PipiCo pipis
- 100ml light olive oil
- 2 teaspoons whole black peppercorns, crushed in mortar & pestle
- 1 tablespoon fresh ginger, julienne
- 3 cloves garlic, finely sliced
- ¼ bunch coriander stems chopped, leaves picked
- 1 long red chilli, finely sliced
- 1 tablespoon soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sesame oil
- 1 teaspoon honey
- 2 green spring onions, sliced into 6cm batons
- 2 teaspoons cornflour
- 100g dried vermicelli noodles, soaked and drained
Method
- Heat a wok over high heat. Add 20ml of oil and cook a quarter of the noodles in a cake shape so they are crispy on the outside. Repeat with all the noodles and arrange them on a serving platter. Set aside and keep warm.
- Heat the remaining oil in the same wok over medium-high heat. Add in the ginger, garlic, chilli and coriander stems. Stir-fry for 1 minute then add in the Pipis. Continue to stir-fry for 2-3 minutes, or until the pipis start to open up.
- Add in the crushed peppercorns, soy sauce, oyster sauce, sesame oil and honey. Toss the pipis for 1 minute so everything is aromatic.
- Mix the cornflour into ½ cup cold water until smooth and pour into the wok. Cook, stirring for about 2-3 minutes, or until the sauce thickens and becomes glossy and coats the pipis.
- Serve the Pipis over the crispy rice noodles and garnish with coriander sprigs before serving.
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