Let me share with you one of my favorite noodles recipes. Braising is a pretty common cooking method in the Asian kitchen. The noodles are braised in the sauce so they absorb the sauce. I love the combo of ginger, cooking wine, and sesame oil in a braising sauce. It’s aromatic and I almost always add ginger with most of my seafood dishes, I think ! It helps to get rid of the “fishyness” if you know what I mean. If you have this basic recipe for braising noodles, you can adapt it by using any seafood you like shrimps or crab meats. Or even chicken, pork, beef, or for meatless option, you can use firm tofu. It’s a no brainer to whip up a meal in our house !
- 10 oz of dried spaghetti or linguine
- 2 dried Shitake mushrooms soaked to plump them up, discard stems and thinly sliced
- 2 Tbsp of cooking oil
- 3 cloves garlic finely chopped
- 6 stalks of green onion cut into 3-inch pieces
- 1 Tbsp of finely chopped fresh ginger
- 1 lb of lobster meat
- 1 tsp of sesame oil
- 3 Tbsp soy sauce
- 1 Tbsp Shaoxing rice wine or dry sherry
- 2 Tbsp of oyster sauce
- 2 cups of chicken stock
- 2 stalks of green onions cut into 3-inch sections
- Cook the spaghetti about 3-5 minutes less than what is called on the package. It should be al dente because we will be braising the noodles later. Set aside
- Preheat a wok or large skillet on high heat. Add the cooking oil. Then add in the garlic, green onion, and ginger. Saute until fragrant about 1 minute, then add in the mushrooms and saute for another 30 seconds. Pour in the braising sauce and bring it to a boil. Add in the noodles and use a tong if you have one to gently loosen the noodle a little bit and let it cook in the braising sauce for about 1 minute. Add in the lobster meat and toss again to mix. Have a taste and add some soy sauce if you think it's necessary. The noodles should still have a little bit of liquid left, making it slightly saucy (which I love).Turn off the heat. Add in the spring onion for garnish and give it one last toss. Serve immediately.