Hey guys, as you may know “yum” would eat noodles ( and corn) until they come out of her ears and these Chinese style noodles are another favourite after my healthy pot noodles.. I shared the recipe over on the one yummy mummy fb group last week, and only getting a chance just post it here today ( thats what a rainy wrecked back holiday does for you)
This dish is “superfast ” to cook. Yum has been saying superfast a lot lately and I was wondering where she was getting it from.. while nursing my bank holiday hangover this morning and watching (to much) Netflix I spotted it, Blaze and the monster machine!! ( he says superfast a lot).. Yum also came out with the word “buoyancy” in the bath the other day and I was nearly signing her up for mensa until i decovered theres a whole episode dedicated to it, good to know shes learning loads from my lazy mornings
I really hope you enjoy this one and keep intouch over on the fb page
- 4 portions of dried Chinese egg noodles, I use sharwoods..
- 1 stock cube in 400 mls hot water
- 2 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon sweet chili sauce
- 1 tablespoon crushed garlic
- 2 teaspoons crushed ginger
- 1 cup thinly sliced button mushrooms(optional)
- 2 stalks celery, thinly sliced ( optional)
- 1 large carrot, shredded/grated
- 1 small bunch scallions, slice only the green parts,
- 6 slices of bacon/ ham
- 2 tablespoons cornflour mixed in a little cold water x
In a large pot of salted boiling water, cook the noodles according to their package directions. Drain and set aside.
For the sauce: Combine the chicken stock, oyster sauce, soy sauce, sesame oil and sweet chili in a large glass measuring cup or small bowl and set aside.
This may look like a lot of sauce, but you have a lot of noodles to coat
Heat a wok over high heat. When hot, add 1 tablespoon olive oil or fry light, half the garlic, half the ginger and half the scallions and saute 30 seconds.
Add in the chopped bacon/ ham and cook for, about 2 minutes.
In the same pan now add the remaining garlic, ginger and scallions. Cook for around 30 seconds, and then add in the mushrooms, celery, carrots and Cook for anotger 4 to 5 minutes.
Mix the cornstarch into 1 tablespoons cold water. Once dissolved, add to the sauce.
Pour the sauce to the pan with the vegetables and bring to a simmer. Toss in the noodles and serve! Top with sesame seeds x
ps I also add corn.. x