Fideos con jengibre y cebollino

Ingredientes

• 3 tbsp neutral oil
• 2 large scallions ((75g))
• 5 thin slices raw ginger ((15g))
• 8 pieces shiitake mushrooms (or other mushrooms of choice, sliced (100g) )
• 1 tbsp shaoxing wine (or other rice wine, see notes)
• 2 cups vegetable broth (or water)
• 1 tbsp dark soy sauce (for colour)
• 1-2 tbsp soy sauce
• 1 1/2 tbsp sugar (adjust according to desired sweetness)
• Pinch white pepper
• 180 g (3 bundles) wheat noodles,
• 2 tbsp ginger scallion sauce,
• 1 tbsp cornstarch
• 2 tbsp room temperature water
• More chopped scallions (for topping)
• More ginger scallion sauce

Preparación

1. 1

   --- Aromatics and Veggies ---

2. 2

   Scallions: Chop the bottom root ends of the scallions. You can place these in a bottle with some water to regrow!Slice the scallions into 2-inch long pieces, white parts included! You can halve the white parts if they’re thick stalks.

3. 3

   Ginger: Thinly slice the ginger into 1/4-inch pieces. I no longer peeled mine but you can opt to peel yours if you want to eat them!I used mine mainly for flavour. You can also finely mince the ginger or slice them into thin strips, if you’d like.

4. 4

   Mushrooms: As for the mushrooms, sliced them into 1/2-inch thick pieces or into small pieces, as desired. Feel free to use other veggies or mushrooms of choice. Veggies like bok choy, carrots, or cabbage would go really well with these noodles.

5. 5

   --- Cooking the Noodles ---

6. 6

   See video below to see how to cook the noodles.

7. 7

   Heat a large pan or wok over medium high heat. Add in the oil. Once hot, add in the scallions and ginger. Leave untouched for 2 minutes or until lightly browned.

8. 8

   Add in the mushrooms and other veggies of choice then leave to cook until lightly browned as well, or until excess water has evaporated. Cooking veggies on high heat gives them that nice light brown char without them getting soggy. Over high heat, add in the Shaoxing wine or dry sherry, if using, and mix everything until the wine has evaporated.

9. 9

   Over high heat, pour in the broth/water, dark soy sauce, soy sauce (you can start with 1 tbsp first), pepper, and sugar. Mix and then leave to boil over medium high heat with the veggies as they’ll absorb and release the flavours.

10. 10

    --- Noodles ---

11. 11

    Meanwhile, heat a medium sized pot with water over medium high. Leave to boil. Once it boils, add in the dry noodles.

12. 12

    Leave the noodles to half cook until still very chewy. Remove from the water them immediately transfer to the sauce. This way the noodles can continue to cook in the sauce and absorb all the flavours!

13. 13

    Mix well then leave the noodles to continue to cook down in the sauce and absorb the flavours.

14. 14

    Slurry: Meanwhile, mix the cornstarch and water in a small bowl to make a slurry.

15. 15

    Lower the heat of the sauce, pour in the cornstarch slurry into the noodles while continuously mixing. Once the sauce thickens and is absorbed by the noodles, add in the ginger scallion sauce, then mix.

16. 16

    Turn off the heat. Taste the noodles and add in the remaining soy sauce, if needed. Add in some more chopped scallions, if desired.

17. 17

    Serve and enjoy while hot! Feel free to top with more ginger scallion sauce, if desired!