This is something I’ve wanted to perfect for a while – it’s such a staple at any good buffet assortment, and a very popular one. I mean – who doesn’t like Chinese Noodles ?
A close friend of mine’s mother is just fabulous at it. I mean, FABULOUS. Given she’s Asian herself, she has a suited gift for such food and, lucky for me, is one of those lovely, generous cooks who is happy to teach us eager students. First off, I must describe this lovely lady’s kitchen – to start, her fridge is a wall. Not on a wall, nor against a wall – it is the wall. And it’s entirely made of glass so you can always see what you have in stock! (As you might be able to tell, I was entirely giddy upon seeing this). Plus, her cooking island has a chimney three santa’s could fit through (ensuring they never have the smoke-overload problem most kitchen’s have… ahem, ahem). It was just fabulous. I definitely took some mental notes (but, still, I’m a firm believer one doesn’t “inherit” such a kitchen. It’s always more fun to start the passion off in a tiny intimate kitchen, full of love and burning mistakes – it adds some character).
The noodle recipe is simple enough, but the technique is something to note and pay close attention to:
1 Packet of Chinese Noodles
Shredded Vegetables, including, carrots, baby corn, green beans, mushroom and lettuce
Chicken Breast, also shredded in strips
1/4 cup of Canola Oil
3 cloves of garlic, minced
1 onion, chopped
2 tablespoons of Dark Soy Sauce
1/4 cup of Regular Soy Sauce
1/4 cup Oyster Sauce
1 Maggie Cube
1 teaspoon Sesame Oil
Salt and Pepper, for garnish
First soak the noodles until they are soft. Once soft, drain with cold water and cut, so they are manageable (a cool fact, the Chinese don’t cut their noodles – they believe it symbolizes longevity in life). While draining the noodles in water, add 2 tablespoons of canola oil to prevent the noodles from sticking to each other. In a wok, begin warming a quarter cup of canola oil and the garlic. Add the onion and allow both to sweat. Add the Maggie cube and allow to disintegrate and have the onion and garlic absorb the flavor. Add chicken as well as teaspoon of pepper. Put the heat on low, and cook the chicken only until it’s white – it will be half-cooked at this point. Once complete, remove and set aside on a separate plate (we will add it again later, and it will continue to cook – this step is important, or else your chicken will be overdone and tough). Begin adding the veggies to the wok, starting with the mushrooms and a half a glass of boiling water, the soy sauce and the oyster sauce. Then begin adding the remaining veggies, first the baby corn, then green beans, carrots and finally the cabbage – as they cook at different rates. Finally add back the chicken. Allow to cook. Add the noodles and dark soy sauce. Stir well (this takes a while). Finally dress with the sesame oil.
The result was absolutely delicious: steaming, beautiful soy-covered noodles. It’s a lovely stand-alone dish, although I prefer to include it in an assortment on a big buffet table. Enjoy !
Recipe and class, courtesy of Mrs. Behbehani and mom