When soaked, bean thread noodles gelatinous, springy texture is perfect for soaking up cooking juices or gravy, as in this Kylie Kwong-inspired dish. They’re also found in desserts and deep-fried.

1. Rinse fresh blue mussels and set aside.
2. Thinly slice 1 shallot. Heat 2 tbsp peanut oil in a large saucepan over medium-high heat, add shallot, garlic, half the ginger and cook for 3-4 minutes or until fragrant. Add mussels and cook for 1 minute, then add 40ml Shaoxing wine. Cover and cook, shaking pan occasionally, for 3-4 minutes, or until mussels open. Remove mussels from pan, reserving ½ cup liquid. Discarding any mussels that do not open.
3. Place vermicelli in a large heat-proof bowl, pour over boiling water and stand for 3 minutes, then drain and set aside.
4. Cut remaining shallots into wedges. Heat remaining peanut oil in a wok or large frying pan over high heat, add green onion, remaining ginger, shallot, long red chilli and black beans and cook for 3 minutes or until fragrant. Add mussels and drained vermicelli and stir-fry for another 2 minutes, then add remaining Shaoxing wine, sugar, oyster sauce, sesame oil, reserved mussel liquid, chilli and sugar snap peas.
5. Cook for 3 minutes, or until liquid is reduced. Add vinegar and coriander, toss to combine and serve immediately.

To make life easier when slurping these slippery creatures, snip the noodles with scissors after they’ve been soaked.

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