Normally a delicacy for special events, add abalone to these gorgeous mushroom noodles for something more upscale!
Ingredients
- 10 dried Chinese mushrooms (soak in warm water for 1 hour)
- 1 can abalone
- 1 tbsp light soy sauce
- 2 tbsps sesame oil
- 1 tbsp oyster sauce
- ½ tbsp sugar •½ cup water
- 1,000 ml soup stock (chicken)
- Wolfberries (optional) and xiao bai cai for garnish
- 10 dried Chinese mushrooms (soak in warm water for 1 hour)
- 1 can abalone
- 1 tbsp light soy sauce
- 2 tbsps sesame oil
- 1 tbsp oyster sauce
- ½ tbsp sugar •½ cup water
- 1,000 ml soup stock (chicken)
- Wolfberries (optional) and xiao bai cai for garnish
- 10 dried Chinese mushrooms (soak in warm water for 1 hour)
- 1 can abalone
- 1 tbsp light soy sauce
- 2 tbsps sesame oil
- 1 tbsp oyster sauce
- ½ tbsp sugar •½ cup water
- 1,000 ml soup stock (chicken)
- Wolfberries (optional) and xiao bai cai for garnish
For Noodles:
- 200g fresh egg noodles
- Salt to taste
Steps
Cook Philips fresh egg noodles in boiling water for 5 mins. Drain. Rinse shortly under cold water so that it stops the cooking process, but stays warm. Drain and divide into 4 portions.
Under low heat, braise the soaked mushroom with light soy sauce, sesame oil, oyster sauce, sugar and water for 30 mins.
Portion cooked mushroom over cooked noodles. Open abalone can and separate the soaked water from the abalone.
Slice abalone thinly and gently pound the slices to release the flavor. Portion abalone for each serving.
Bring the soup stock to boil. Add in vegetables.
Pour soup and vegetables over the noodles.
Garnish each portion with wolfberries and vegetables. Serve immediately.
Photo: Phillips