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 »
This is one of my all time favorite – growing up in Southern China there were stalls at nearly every street selling these aromatic & mouth watering wok fry noodles. The smell of soy sauce sizzling in a wok was absolutely amazing. This noodle dish is called ‘dry fried’ – when you eat the noodles, there should be no sauce visible. The sauce should have been ‘sizzled up’ by the wok’s high heat or in Chinese, it is call ‘wok-chi’.
See below for recipe :