Mushroom Noodles

Recently I attended the YSL All Hours Foundation launch party and the theme was all black. I agonized for a full ten minutes because I don't wear black, my wardrobe consists of greys, blues and whites with smatterings of black. Thank goodness I have created a capsule wardrobe so I just paired top and bottom within seconds.

I think similarly, when it comes to cooking, there are days when your brains are fried, you can't create on the spot that easily. But, when you have a go-to combination, you can create endless recipes on the fly from that base combination.

My favourite Asian or Chinese base combination is:

1) Dried Shrimps 2) Wood Ear 3) Dried Chinese Mushrooms

Believe it or not, this is a similar base I use for Japchae and Hakka Yam Abacus Seed.

And the rest is just balance of taste and aromatics.

Recipe serves 2

Prep time: 20-30 minutes

Cooking time: 15 minutes

Ingredients:

1 bowl approx. wheat/cream/egg noodles

10-15 tiger prawns (deshelled, marinate in soy sauce, a bit of paprika, a pinch of salt and white pepper)

2 tbsp dried shrimps

3 shallots

3 garlic cloves

2 bird eye chillies

2 stalks of scallions

3 wood ear (soaked and sliced)

4 dried Chinese mushrooms (soaked and sliced)

1 bowl of julienned carrots

1 tbsp soy sauce

1 tbsp Shaoxing wine

A few shakes of white pepper

A pinch of salt to taste

For step-by-step video tutorial, you can watch here:

Til we meet again!

#mushroomnoodles #japchae #yamabacusseedrecipe #chowmeinrecipe

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