Braised mushrooms and soba noodles

A dish inspired by claypot noodles brought back memories of food courts and hawker stalls I used to frequent in my late teens.   The braised shiitake mushrooms are the real stars of the show here.  Meaty, earthy and downright addictive.   You could add an egg to bring the dish together, but if you’re an egg-wuss like me, omit it, and enjoy the dish as it is.

Ingredients:

  • 1 tbsp sesame seed oil
  • 1 brown onion, peeled and chopped
  • 1 inch ginger, peeled and julienned
  • 2 cloves of garlic, peeled and chopped
  • 2 spring onions, cut into 1.5″ long pieces
  • a handful of fresh shiikate mushrooms (or rehydrate dried ones and reserve liquid)
  • 1 small carrot, chopped
  • 1/2 cup vegetable stock
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy/kicap manis
  • 1 tbsp Chinese rice wine
  • salt and ground white pepper to taste
  • 2 bunches of pak choy, each cut into half
  • 2 x 80g soba noodles, cooked according to instructions on packet, then drained under running cold water

Method:

  1. Heat oil in a large saucepan
  2. Fry the onions, ginger, garlic and spring onions for a minute
  3. Add the mushrooms and carrots to the pan and stir for 30 seconds
  4. Pour the stock into the saucepan, followed by the oyster sauce, soy and rice wine
  5. Put the lid on and leave to cook over medium heat for 5 minutes
  6. Season with salt and pepper
  7. Add the pak choy into the pan, followed by the noodles
  8. Mix the noodles well with the veggies, mushrooms and sauce
  9. Serve hot

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