Silken Abalone on Glass Noodles with Scallion-Garlic Oil
Plump abalone steaks steam atop tender vermicelli in this elegant Cantonese classic. A final shower of fragrant garlic-scallion oil ties everything together—luxurious enough for celebrations, simple enough for weeknight dinners.
Story
This dish celebrates the delicate sweetness of abalone, pairing it with slippery glass noodles that soak up every drop of savory sauce. The key is restraint—steam the shellfish just until opaque to preserve its tender texture, then finish with sizzling garlic oil for aroma and richness.
Ingredients
fresh or canned abalone steaks
6 pieces
dried glass vermicelli (cellophane noodles)
80g
garlic cloves, finely minced
6
oyster sauce
2 tablespoons
light soy sauce
1 tablespoon
toasted sesame oil
1 teaspoon
neutral cooking oil
2 tablespoons
fresh ginger, cut into fine matchsticks
1 inch
scallions, green parts only, thinly sliced
3 stalks
chicken stock or water
100ml
Instructions
1
Soak and season the noodles
Cover the glass vermicelli with warm water for 15 minutes until supple. Drain thoroughly, then toss with half the oyster sauce, the soy sauce, and sesame oil. Let stand for 5 minutes to absorb the seasoning.
2
Build the base
Spread the marinated noodles across a heatproof shallow plate, creating a bed. Arrange the abalone steaks over the noodles, pressing them gently into the strands. Scatter the ginger matchsticks evenly across the top.
3
Steam until just opaque
Bring water to a rolling boil in your wok or steamer. Slide the plate inside, cover tightly, and steam for 8–10 minutes. The abalone should turn opaque and feel slightly firm to the touch—avoid overcooking or they’ll toughen.
4
Make the aromatic oil
While the seafood steams, heat the neutral oil in a small skillet until it shimmers. Add the minced garlic and stir constantly for 30 seconds until fragrant and just beginning to turn golden. Immediately remove from heat and stir in the remaining oyster sauce.
5
Finish and serve
Carefully lift the hot plate from the steamer. Drizzle the garlic oil mixture evenly over the abalone and noodles. Shower with sliced scallions and serve immediately, while the noodles are slick with sauce and the abalone is still tender.
