Hubby and I decided to try our hand at preparing a Chinese egg-noodle dish. It didn't turn out so bad, considering that this is our first dab and neither of us had a clue.Ingredients:
Egg noodles
Straw mushrooms
Quail Eggs
Shrimp
Carrots (julienned)
Veggies (was supposed to put in some broccoli but I forgot)
1 tbsp cornstarch
1 tbsp lite soy sauce
2 tbsp dark soy sauce
2 tbsp oyster sauce
1/2 cup water
minced garlic
2 tbsp oil
Given the above ingredients, this was what we did:
- We pre-boiled the egg noodles in some chicken stock left over from an earlier dish. Do not boil till noodles are completely cooked otherwise, they'll soften and become overcooked when you stir fry them.
- Combine the cornstarch, lite and dark soy sauce, oyster sauce and water in a small bowl.
- In a skillet, heat oil and saute garlic. Add the shrimp, carrots, straw mushrooms and broccoli. Saute until heated.
- Add the cornstarch & sauce mixture. Stir constantly until sauce thickens. Add a little broth as necessary.
- Add the noodles and mix.
- Serve.
We're still skeptical about the noodles. I believe that we shouldn't have pre-boiled it but should've just soaked it in water and cooked it during the stir fry process. Any thoughts on this?
Hubby thought the noodles came out bland and said that it could do with a dash of salt.
3 comments:
no need to pre-cook or pre-soak the egg noodles. after yuo stir-fry all the other ingredients(including condiments, add stock and let it come to a boil. put in the noodles and allow it to cook and absorb the stock, adding more if necessary. when it's about done, taste and season as needed and thicken with the cornstarch/water mixture.
btw, the photo looks great!
Hi Kayenne!
Thanks! and I appreciate all the tips & hints that you've left here. I'll make sure to incorporate those in our next tries :)
thanks for the compliment about the photo *blush*
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