For a lighter and less oily noodle dish, opt for this la mian that has hints of elegance from its lily bulb, dried scallop and tofu sauce.
- 8 pcs dried scallop/conpoy (abt 30 g; buy from Chinese medical halls)
- ½-1 cup Shaoxing wine, to soak
- 2 fresh lily bulbs (preferably Japanese, rice bran-packed)
- 120 g snow peas, trim and cut into three
- 1 red capsicum, remove core and seeds, slice into strips
- 400 g la mian
- ¼ cup oil
- 2 tbsps chopped garlic
- 1 tbsp chopped ginger
- 1 tbsp chopped spring onion
- 2 packets tofu (300 g)
- Salt and pepper to taste
Soak dried scallop in Shaoxing wine, covered, for 30 mins. Add more wine to just about cover the dried scallop, then steam, covered, for another 15 mins. Remove from heat and set aside.
Rinse lily bulb under running water; pull the thick, petal-like sections apart. Pare away any blemishes and wash away grit and sand. Blanch lily bulb, snow peas and capsicum in a pot of boiling water for 30 secs. Drain and set aside.
In the same pot of water, cook la mian according to instructions. Drain and set aside.
Heat oil in a wok. Stir-fry garlic, ginger and spring onion till fragrant, about 30 secs. Add prepared dried scallop and its residual wine, shredding the dried scallop as you scatter it over the wok. Stir-fry over medium heat till dried scallop shreds are fragrant and fairly dry. Turn the heat to low.
Holding a sieve over the wok, press tofu, a block at a time, through the sieve and into wok. Turn up the heat to medium and bring the tofu mixture to a simmer. Season to taste with salt and pepper.
Turn down heat, add cooked la mian. Toss well so that the noodles are well-coated in mashed tofu. Then turn the heat to high and add the vegetables, tossing until well mixed. Serve at once.
Recipe: Sharon Soh / Styling: Prisia Kek