Rice Vermicelli Omelette with Mixed Seafood

When I don’t feel like going out, I just cook whatever I find in the fridge. I happened to have salmon and scallops at home, so I mixed them with rice noodles and eggs and pan-fried everything together. It’s exceptionally delicious, with a hint of Taiwanese flavour and a bit of Hong Kong flavour too.

Ingredients (serve 2)

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Rice Vermicelli	100g
Salmon Fillet	1 pc
Scallops (pat dried)	6 pcs
Egg	4 bulbs
Soy Sauce	2 tsp
Salt	1 tsp
Ground Black Pepper	to taste

Steps

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1. Heat a pot of water until boiling, add the rice noodles, and cook until they separate. Then remove and drain.

2. Heat a pan over medium heat and add 1 tablespoon of oil. Place the salmon steak in the pan and sear for 45 seconds on each side, seasoning with a pinch of salt and black pepper. After searing, flake the flesh, and carefully remove any bones and skin.

3. Using the same pan, heat over high heat and add the scallops. Season with salt and black pepper, and sear each side for 20 seconds. Then remove and cut each scallop into four pieces.

4. Heat a non-stick pan over medium heat until it starts to smoke. Add 3 tablespoons of oil, then add the drained rice noodles. Stir-fry occasionally until the surface of the noodles becomes crispy and slightly charred.

5. Add soy sauce, the flaked salmon, and the scallops, and stir-fry until well combined.

6. Spread the rice noodles and other ingredients evenly in the pan, then pour in the egg mixture. Cook one side for about 45 seconds.

7. Then, using two spatulas, carefully flip the pancake to cook the other side. Continue cooking for an additional 20 seconds.

8. A bite of rice noodle pancake and a sip of beer—perfect!