Savoury Sour Noodles

This is a recipe that I came across from the show 'Easy Chinese', hosted by Ching-He Huang.    Ching prepared this dish using the noodles handmade by the sifu.  I used hokkien noodles instead :


Serves 2 :

Ingredients :

1 tbsp      oil
4 cm        ginger (sliced)
1/2           medium chinese cabbage (chopped, with whites and greens separated)
3              shiitake mushroom (stemmed and sliced)
2 blocks   extra firm tofu (cut into long strips)
220g         hokkien noodles
3 cups       water
1 tsp          chicken stock paste
1 tbsp        light soy sauce
1 tbsp        black vinegar
1 tbsp        chinese cooking wine


Method :


1) Put oil and ginger in TMX bowl.  Set to 100 deg C,  1min, speed 2.
2) Add in chicken.  Set to 100 deg C, 2 mins, reversed gentle stir
3) At the last 1 min, add the chinese cooking wine.
4) Add the white part of chinese cabbage, tofu and mushrooms. Set to 100deg C, 2 mins, reversed gentle stir.
5) Add in water and the rest of the seasonings.  Set to 100 deg C, 7 mins, reversed gentle stir.
6) At the last 2 mins, add in the green part of chinese cabbage and noodles.
7) Garnish with scallions and serve.


The broth is so delightfully warm.   I imagine adding fresh cilantro will give it better taste, only that I did not have any at home and my planted cilantro is still in the sprouting process.  Well, maybe next time..