Recipe: Long-Life Noodles
When I was growing up, my mother usually cooked Chinese long-life noodles for my siblings and I for our birthday celebration. She normally used this Amoy Extra Thin Noodles and added two soft boiled eggs to the ikan-bilis broth for each person. Instead of a birthday cake, I find this specially prepared dish more meaningful and tasty. It symbolizes wishing the birthday girl and boy a good long life of happiness and blessings.
Now that I am a mother myself, I really appreciate my mum's effort and love to prepare this dish. Allah SWT willing I am going to do the same for daughter to carry on this tradition.
Long-Life Noodles
4 to 6 servings
Ingredients:
* 8 medium dried black mushrooms
* 2 cups very hot water
* Two 9-ounce packages of fresh egg noodles or one 8-ounce package dried egg noodles
* 3 tablespoons vegetable oil
* 1 tablespoon low-sodium or regular soy sauce
* 3 medium cloves garlic, minced (1 tablespoon)
* 3 small shallots, chopped (3 tablespoons)
* 4 ounces button mushrooms (white or cremini), trimmed and sliced (1 cup)
* 2 ounces enoki mushrooms, trimmed and separated into bite-size pieces (1 cup)
* 3 tablespoons oyster sauce
* 5 Chinese chives or skinny scallions, cut into 2-inch lengths
* 1 teaspoon salt, plus more to taste
* Freshly ground black pepper
Directions:
Combine the dried mushrooms with the hot water in a medium bowl and let stand for 20 to 30 minutes, until the mushrooms are rehydrated. Drain the mushrooms, reserving 1 cup of the soaking liquid. Slice the mushrooms into 1/4-inch-thick strips.
Prepare the noodles according to the package directions. At the end of the cooking time, pour them into a colander and rinse under cold running water. Transfer the noodles to a large bowl; add 1 tablespoon of the oil and the soy sauce. Toss to combine.
Heat a large wok or skillet over medium-high heat for 1 minute. Add the remaining 2 tablespoons oil and heat until it begins to shimmer. Add the garlic and shallots; cook for 30 to 45 seconds, until fragrant. Add the black mushrooms and button mushrooms and cook for 2 minutes, stirring, until the mushrooms are almost cooked through. Add the enoki mushrooms, the reserved mushroom liquid, oyster sauce, chives and 1 teaspoon salt (add less salt if you are not using low-sodium soy sauce). Add the noodles, then stir quickly until the ingredients are well mixed and heated through (use a spatula in each hand to evenly toss the noodles, if necessary). Taste, and add salt and pepper as needed. Serve hot.
Recipe Source:
Adapted from "The Asian Grandmothers Cookbook," by Patricia Tanumihardja (Sasquatch Books, 2009).
Now that I am a mother myself, I really appreciate my mum's effort and love to prepare this dish. Allah SWT willing I am going to do the same for daughter to carry on this tradition.
Long-Life Noodles
4 to 6 servings
Ingredients:
* 8 medium dried black mushrooms
* 2 cups very hot water
* Two 9-ounce packages of fresh egg noodles or one 8-ounce package dried egg noodles
* 3 tablespoons vegetable oil
* 1 tablespoon low-sodium or regular soy sauce
* 3 medium cloves garlic, minced (1 tablespoon)
* 3 small shallots, chopped (3 tablespoons)
* 4 ounces button mushrooms (white or cremini), trimmed and sliced (1 cup)
* 2 ounces enoki mushrooms, trimmed and separated into bite-size pieces (1 cup)
* 3 tablespoons oyster sauce
* 5 Chinese chives or skinny scallions, cut into 2-inch lengths
* 1 teaspoon salt, plus more to taste
* Freshly ground black pepper
Directions:
Combine the dried mushrooms with the hot water in a medium bowl and let stand for 20 to 30 minutes, until the mushrooms are rehydrated. Drain the mushrooms, reserving 1 cup of the soaking liquid. Slice the mushrooms into 1/4-inch-thick strips.
Prepare the noodles according to the package directions. At the end of the cooking time, pour them into a colander and rinse under cold running water. Transfer the noodles to a large bowl; add 1 tablespoon of the oil and the soy sauce. Toss to combine.
Heat a large wok or skillet over medium-high heat for 1 minute. Add the remaining 2 tablespoons oil and heat until it begins to shimmer. Add the garlic and shallots; cook for 30 to 45 seconds, until fragrant. Add the black mushrooms and button mushrooms and cook for 2 minutes, stirring, until the mushrooms are almost cooked through. Add the enoki mushrooms, the reserved mushroom liquid, oyster sauce, chives and 1 teaspoon salt (add less salt if you are not using low-sodium soy sauce). Add the noodles, then stir quickly until the ingredients are well mixed and heated through (use a spatula in each hand to evenly toss the noodles, if necessary). Taste, and add salt and pepper as needed. Serve hot.
Recipe Source:
Adapted from "The Asian Grandmothers Cookbook," by Patricia Tanumihardja (Sasquatch Books, 2009).
Labels: cooking
posted by Jiru at
10:05 AM
