Tuesday, January 31, 2012

Fresh Noodles and Cha Chiang Mien.

I have these friends who are a married couple.

They're off to China for a long-trip mission.


Before they left though, they taught me and my friends a thing or two about noodles.

They're wicked easy and heaps tasty.

It's one of the things I cooked for Chinese New Year.


For Noodles:

Plain flour
Warm Water (150ml for every 200g)
Salt (a pinch or two per portion)

For the sauce:

600g pork mince
1 Litre of stock
Cornstarch for thickening
3 tbsp. of cooking oil
3-4 tbsp. of Chinese sweet sauce 
 3 tbsp. minced garlic
1 cup chopped mushrooms

Sprinkle the salt into the flour and gradually pour in the water.

Knead until it comes together.
Not too wet and not too dry either.
Let it rest at room temp for 4 hours or so until it's easy to work with.

Roll it out and pass it through the noodle machine.
Or roll it out crazy thinly and chop it up!

Toss the noodles in flour to prevent them from sticking.

Cook in boiling water until they're just right.


Didn't get to take a picture of the process, but here's the sauce.
First, stir fry the garlic in oil then the mince, make sure they don't clump together.
Mushrooms+ sweet sauce in.
Stock into the pan, wait for it to boil.
Mix the cornstarch with some water to make a slurry.
Use it to thicken the sauce until some gravy like consistency.

Douse over the noodles and chow down!


No comments:

Post a Comment

You Might Like These Similar Posts:

Related Posts Plugin for WordPress, Blogger...