A common Chinese take-out menu normally only has “chow mein” as the only noodle dish. Apart from “chow mein,” “pad thai” or “pho”, there is more to it when it comes to Asian noodle dishes. Read on to get some easy-to-make home-cooked recipes.
Somehow, I have always preferred noodles or flour-derived products instead of just plain rice and so I used to pester my mum to cook noodle dishes instead of the usual Chinese dishes paired with rice.
From wok-fried, to having them soupy or served with sauce, I love them all. Here I would like to share 2 recipes, both of which are my favourites.
This is perfect for a wintery day since the soup helps warm you up while you enjoy a one-dish delicious meal. Before preparing this dish, have some chicken broth pre-cooked and stored so that you can use the needed portions whenever you want.
Ingredients (serves 2):
If you are not too keen on the strong Shiitake taste, you may want to replace it with oyster mushrooms, which you might like to use 8 – 10 pieces for this recipe.
This is inspired from what the Malaysians believed to be a Southern Thai dish which is called “lad na”, although the real origin seems to be that it is a Laotian-Chinese dish. Here is my version.
Ingredients (serves two):
(If you bought dry flat noodles, just boil them before stir frying them as indicated above)
Optional: For those who like the sauce to have traces of egg, you can crack an egg into the sauce and stir it constantly to distribute the egg evenly, until the sauce starts bubbling.
I hope the above recipes would be titillating to your taste buds. Stay tune for more noodle recipes to come!
An adventurous foodie lost in one of the gastronomic capitals of the world and loving every moment of it! I like to cook too, making my adventures in France very fun and enjoyable as I eat, taste then try or innovate recipes to share with you! My motto: Diet starts Tomorrow!
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