This is the Chinese version of Ramen, one of those go-to dishes when you've arrived home starving and want something good, fast. As long as you have some stock in your fridge (or granules or cubes), some protein and some veg, putting together a steaming satisfying dinner in a few minutes is a cinch.
The great thing about Chinese noodles - available in ordinary supermarkets as well as Chinatown - is that they're so easy to use. Pour boiling water over; leave 5 mins and drain. Simples!
Not only that, Chinese noodles come in all shapes and sizes, including low-carb, vegetarian and gluten or egg-free. And they are not expensive. Have a gander at How to Use Your Noodle(s) for some ideas.
Like ramen, the ingredients depend on the contents of your fridge and cupboard. And they're great for using up leftovers.
The Blogger had uncooked pork loin, broccoli, brown mushrooms, carrots and green onions in the fridge. But any variety of veg and any other meat will do (even cooked leftovers), OR shellfish (fresh or defrosted) OR tofu marinaded in a 1-1 mix of reduced-salt soy sauce & dry sherry with a bit of grated garlic and ginger.
Though specialist Asian ingredients aren't necessary, sliced reconstituted Chinese mushrooms and/or bamboo shoots and/or bean sprouts and/or finely sliced Chinese cabbage add an exotic layer of flavour.
Whatever ingredients you choose, the broth needs to be well flavoured and plentiful. For your health's sake, please do not use inexpensive packets of noodles & soup sachets; many contain nasty preservatives and noxious oils. If you haven't had a chance to make home-add stock, granules or cubes are better.
Cost: £1.50
Serves: 1 but multiplies easily
Ingred:
1 knot noodles, wonton for preference but any will do
2/3 pint/400 ml good stock (add 1/3 pint if the stock is defrosted)
2 spring onions, whites only, finely sliced
1 lge clove garlic, grated
1 inch/2 cm sliced peeled ginger, grated
100-150 gms meat, fish or tofu
a generous handful each of two types of raw vegetable, eg broccoli, mushrooms, carrots
pepper
reduced salt soy sauce
garnish(opt): finely sliced green shoots of spring onions; sesame seeds
Method:
- If using raw meat, slice thinly; it will cook almost instantly in hot stock (partially freezing the meat and using a sharp knife will help)
- Frozen shellfish should be defrosted and rinsed; tofu should be cut into generous bite-sized pieces
- If using cooked meat or fish, cut or shred into bite-size pieces
- Place noodles in large bowl; pour boiling water over; rest 5 mins; drain & rinse; set aside
- Place stock, whites of spring onions, garlic & ginger in a good sized pot; bring to the boil. Reduce heat to slow bubble (If the stock was defrosted, ensure that it boils gently at least 5 mins, top up with water if necessary)
- Add veg & raw protein to stock, cook 2-3 mins; remove from stock with a slotted spoon; set aside
- Put half the noodles in a large bowl
- Scatter half of veg and protein on top
- Add rest of noodles then the rest of veg and cooked protein if using
- Pour over boiling hot stock; allow to sit 1-2 mins
- Serve, garnished with green onions and/or sesame seeds
Tips:
- If you liked this, you will also like Amost Instant Noodle Dishes, Thai Spicy Larb - mince (chicken, beef, pork or tofu) & noodles, and the ultra-frugal Spicy Sesame Noodle Salad
- Other vegetables to use include green beans, carrot matchsticks, sliced celery or bean sprouts, mange tout, thinly sliced courgette (last three added at the last minute, with noodles)
More noodles on NavBar: Recipes I & II...
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This recipe has been developed by B Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.
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