We first made this when we were in England, also when we didn’t have a printer in England. We would go to the Pentagon (shopping centre in Chatham, UK) and use the free wi-fi at the coffee shop in the mall. Many hot chocolates were purchased during that time.
As a result, we lost the original link to this recipe.
It might be from www.about.com.
*I have this empty plant pot, so every time an onion starts growing a stalk, I plant it in there and grow green onions.
* Yields 4 servings
* Vegetarian (if you use veggie broth)
1/2 cup vegetable broth (used chicken broth because I had some on hand; made broth from bones from another meal)
2 tablespoons of low sodium soy sauce
1/2 tsp sugar
Fried Rice Noodle:
2 dried black mushrooms
8 oz dried flat rice noodles, about 1/4 inch wide
2-1/2 tbsp canola oil (I used sesame oil instead.)
2 cloves garlic, minced
1 tsp ginger, minced
1 cup shredded napa cabbage
3/4 cup shredded carrots (although mine was more julienned)
3/4 cup bean sprouts
1/2 cup celery, julienned
3 green onions, cut into 1-in length
1 egg, lightly beaten
- Combine ingredients for the sauce in a small bowl. Set aside.
- Soak mushrooms in warm water to cover for about 15 minutes. Drain the mushrooms then thinly slice the mushrooms.
- Soak the dried noodles in warm water, for about 15 minutes. Drain the noodles. Set aside.
- Place a wok (ours is Teflon wok from Kitchen Stuff Plus – it’s so awesome! It was on sale too!) over high heat. Add 2 tablespoons of oil. Add the noodles and stir-fry for one minute. Add half of the sauce and coat noodles evenly. Remove noodles from the wok.
- Return the wok to high heat. Add remaining oil. Then add garlic and ginger, fry for about 30 seconds.
- Add mushrooms, cabbage, bean sprouts, carrots, celery and green onions.
- Stir fry for about 2 minutes (until vegetables are tender – do not overcook). Push the vegetables to one side of the wok, add the egg and scramble the egg until cooked (for about one minute).
- Add the noodles and toss gently with the vegetables. Final step, add the remaining sauce, coat vegetables and noodles evenly. Cook for about 2 minutes and then it’s ready to serve!
This dish is quick and easy! Although it could use more flavour. The original recipe suggests adding 1/4 cup of sliced preserved vegetable (I think they mean 榨菜 = Szechuan pickles) or mild kimchi.
I am thinking next time I will add some red chili.
Traditionally I think “everyday” Hakka food is pretty plain. Hakka (客家) generally refers to region in Southeast China (when I hear Hakka, I think of Fujian province). What makes a dish Hakka? I think a lot of Hakka restaurants in Canada refer to Hakka cuisine as Indian style Chinese food. We had a Hakka dish in Hualien – Hualien Day 1). It was very flavourful and spicy. I think another ingredient they add to Hakka Stir-Fry (客家小炒) is rice wine.