In the mood for some oriental food?? Last night, tired from a long day at work, we were in the mood for something interesting for dinner
Although we had some leftovers from lunch we weren’t too keen on having the same food again and decided to rustle up a stir fry with rice noodles instead
The idea of noodles for dinner somehow made life worthwhile again! However, I did not have many of the fresh ingredients at hand, all I had was some dried shiitake mushrooms, green chilies & of course the rice noodles
I’m always stocked up on ginger and garlic as our kitchen would simply shut down without them! They are my absolute go to for flavor 🙂 most of the time…
The reason I wanted to post this recipe is because I was honestly surprised at how little you need to make something so flavor-some and fulfilling.
I’m always fascinated by the impact very few ingredients have on taste in Chinese/ South East Asian cooking, my love affair for oriental food started while living in Singapore a few years ago and has stuck with me ever since
I love authentic home cooked Chinese, Malay, Thai & Korean food, if you want to experience explosive flavors in food, pack your bags and travel East!
Just like how one can’t die without seeing Rome, Italy, tasting authentic oriental food is an absolute must for any food lover!
So here is how:
Cook Time: 10 mins Prep Time: 10 mins
- 100 grams of thin, rice vermicelli noodles (I bought mine from the local Marks & Spencer)
- 8-10 small dried shiitake mushrooms
- 1-2 green/ red chilies – depending on how much heat you prefer (not the birds eye chilli please!!)
- 4 large cloves of garlic
- 1 tablespoon of shredded fresh ginger
- 4 tablespoons of sesame oil
- 2 spring onions
- 2 teaspoons of dark soy sauce
- 2 teaspoons of light soy sauce
- 2 teaspoons of Shaoxing rice wine
- salt to season
- quarter a teaspoon of sugar
- hot water – straight from the kettle!
Start by bringing some water to boil in an electric kettle – use the boiling water to soak the shiitakes in a small cup, next use the remaining boiling water to cook your noodles for 3-4 mins (or as long as your noodles pack instructions say)
Once done, drain the water and rinse in cool water and keep aside
Now, finely chop the chili, garlic & spring onions. Separately store the leafy green parts of the spring onion to use towards the end. Grate ginger. Roughly shop up the shiitakes.
Heat the oil in a wok, once very hot quickly add the chili, ginger, garlic & the white part of the spring onions, all at once! Turn heat down to medium and then add in the shiitake mushrooms along with some of the water they were soaking in and stir (roughly about 20 tablespoons or so). cook for 2 mins.
To this add the soy sauces, Shaoxing wine, sugar and salt to season (go easy on salt as the soy sauces are high on salt!). let it cook for another 3 minutes. Do a quick taste test here and check all the flavours are balanced!
Now add the chopped green part of the spring onion, cook for 1 minute and lastly add the cooked noodles, mix. Turn the heat off as you mix and serve up!
You can have this one its own or combine with a fried egg, grilled chicken or fish to make it a meal
Tip: Using ready boiled water with the help of your kettle will reduce your cook time! The water that the shiitake mushrooms soak in add extra flavor & act as mushroom stock 🙂