Fried noodles is one of those ‘as you please’ dishes and you can add whatever ingredients you like. For the weekly homeless feed, I like to compliment main dishes with a simple noodle dish. Every week I change the ingredients to please our friends’ taste buds.
This week I made a noodle stir fry with bacon, leek and carrot.
Method is as follows:
Meals for the homeless – sweet Potato Noodles with Chinese mushroom and vegetables (gluten free option, vegan)
I first enjoyed potato noodles in 1990s. I was puzzled by its rich flavors and unusual texture – soft, firm and bouncy. Not until many years later I realized these wonderful noodles were actually made of sweet potato starch, not potato.
I love these noodles – easy and cheap to make, yet so versatile you can add anything to it and the noodles will soak up all the beautiful flavors.
Last Saturday I made a huge batch of noodles. We served it slightly chilled as part of a street banquet.
Recipe is as follow:Read the rest of this entry »
A few evenings ago, I watched Behind the News with my 9 year old boy on ABC iview. Behind the News is a TV news program made for the kids. That evening, the program covered the famine situation in Sudan. “Had China ever have famine?”my little boy asked. These few innocent words had brought back my memories of a peasant family begging at a cheap noodle restaurant. I could still see their shadows, even today.
In early 70’s, my grandmother cooked communal dinners for the extended families. Each family contributed to the cost of the food. Money and resources were limited at the time. We nearly never went out for dinners, as my mother didn’t want to pay for meals twice. One night, for whatever reasons we were at this cheap noodle restaurant. It was a common and shabby place. The kitchen inside was steamy with a large pot of hot water for cooking the noodles, a large pot of cold water to cool and rinse the noodles, and a large pot of soup with nothing in it and barely any color. We found a table outside with wobbly chairs and started to eat our noodle soups. For a few cents, the meal had no meat or vegetables, just plain noodles and a little green shallot floating on top. It was hot and a rare treat for a little 5-year old girl.
Suddenly, 3 children in ragged clothes surrounded our table. They looked different to our city people. They had dark and coarse skin, as they were farmers from the countryside. They were dirty and messy, as they were far away from home and living on streets. They spoke in dialect that I never heard before. They would have traveled from afar, probably from another province where their crops failed. And their eyes, they had such hungry eyes. The littlest one just devoured some leftover soup from the next table, and redirected his attention to my bowl.
I looked up to my mother. ‘Eat up all your food’, she said sternly. When I left some food in the bowl at the end of the meal, she picked up the bowl and swallowed everything in it, including last drops of the soup, the soup of nothingness. The children moved away to another table, motionless.
Many years past, my memories of that family did not fake. Most of all, I was puzzled why my mother was so indifferent to the begging children. After all, she was an orphan herself. She would have understood the pain and suffering of that family, hungry, homeless and desperate?
This weekend, I made a large batch of noodles from scratch. I served the noodles in a beautiful chicken soup, topped with mouthwatering crispy bacon bits. Life has been kind to our family and we really appreciate what we have.
Like to have a go at making your own noodles? Recipe is as follows.
I washed my child’s little blanket today. He has this blanket since he was a baby. There are holes in the blanket and the corners are totally worn. From time to time, I patched up the holes and sewed up the corners with bits from some old towels. I bought him a new one, exactly the same. But I was not allowed to throw the old one away. “So much remember-y”, he said. “Don’t bring it when we travel then,” I said, ‘I would be embarrassed’. We traveled with it everywhere we went – Japan, Singapore, Malaysia, Fiji and Hawaii. I love watching him sleep, wrapping himself comfortably in the blanket, with his cute button nose and long black eye lashes.
Ah, simple things in life are the best. And for dinner, I shall cook one single simple dish.
And what is more simple than a ‘lao mian’ 撈麵 – noodles simply mixed with soy and sesame oil. And if you desire, you can add whatever on top. ‘Lao’means mix, ‘mian’ means noodles.
Tonight, I used soba noddles. Soba noodles with wheat has been tested by Monash University recently. The low FODMAP portion is 1/3 cup noodles, or 90g. Unfortunately Monash didn’t identify if the 90g is dry weight or cooked weight. So I assumed the 90g as cooked weight, just to be on the safe side.
Recipe is as follows:
Sometime we just want a quick and no fuss meal, something easy, hearty and delicious. Noodles fit into this category nicely.
I often have a few packs of udon noodles in the pantry. I found udon noodles have the right texture once boiled, perfect for tossing in a frying pan for a quick stir fry. Cloud ears (Chinese black fungus) is another vegetable that I often stock up. Once re-hydrated, it is so quick to cook and refreshingly crunchy. We also love cabbage for its sweetness and longevity in the fridge.
This cloud ear, beef and vegetable noodle dish takes about 20-30 minutes to make. It is flavored with oyster sauce and mushroom dark soy sauce. I added plenty of sesame seeds for extra flavor.
Recipe is as follow: Read the rest of this entry »
Last week I was cooking humble carrots and wondering how may carrot dishes I could create. Here is one of them…
There are so many wonderful things about carrot, crunchy, juicy, colorful, full of goodies. Best of all, it has no carbohydrate so the FODMAPers can have as much carrot as they wish.
Recipe is as follow:
A few weeks ago I made a really nice dashi soup base with shaved katsuobushi (preserved fermented skipjack tuna) and kombu (kelp). I looked in the cupboard for some soba noodles and noticed that they all contained wheat. That weekend I did a special trip to my favorite Asian supermarket at Chinatown to search for a gluten free soba, yet none could be found.
Never mind, I will just have to make my own buckwheat noodles. To make it light and bouncy, I used a combination of buckwheat (1/2), rice flour (1/4) and tapioca starch (1/4).
Recipe is as follow: