How to make it

1. Ensure the vermicelli is drained well and pat dry with some paper towels. Heat 3 tablespoons of oil in a wok or frying pan on medium-high heat. Once the oil is hot, add the vermicelli and fry for 6-7 minutes, flipping the noodles over halfway, until crispy. Remove the noodles from heat once they are crispy, and place on a serving plate. 

2. Heat the remaining 3 tablespoons of oil in a clean wok or large frying pan on high heat. Once hot, stir fry the ginger, garlic, coriander stalks and chilli for 1 minute or until the garlic starts to brown lightly.

3. Add the pippies and hot water, stir quickly, then place a lid on the wok or frying pan. Allow the pippies to steam for 2-3 minutes or until they open. Discard any pippies that do not open.

4. Add the pippies and hot water, stir quickly, then place a lid on the wok or frying pan. Allow the pippies to steam for 2-3 minutes or until they open. Discard any pippies that do not open.

5. Mix together the corn starch and cold water until fully dissolved then add the mixture to the pippies along with the spring onions. Stir fry for another 30 seconds. Remove from heat once the sauce has thickened. 

6. Serve the pippies over the crispy vermicelli on a large platter and garnish with the coriander leaves. 

   Tips :

   This recipe is easier to cook in two smaller batches.
   You can substitute pippies with vongole or other clams