Tuesday, January 10, 2012

Somen Noodles with Grilled Sliced Chicken

In the year 2002,  archaeologists unearthed the world's oldest known noodle in China which was dated to be about 4,000 years old.  Noodles are an important part of many Asian cuisines and are considered a warming comfort food.  For the Chinese, noodles are symbolic of long life and are traditionally served on birthdays and on Chinese New Year. Usually the Yi mein, or Longevity Noodles are served uncut, in the belief this would otherwise shorten one's life. 

Noodles were introduced to Malaysia by the Chinese where wheat, egg and rice noodles found their way into everything  from soups to stir-fries.  Some of my favorites are Yong Tau Foo, Laksa, Char Kway Teow, Mamak Mee, Wonton Mee, Hokkien Mee etc. 

I love making soup when the weather gets cold. I picked up some Savoy Cabbage from my garden and added to this nourishing delicious soup. 

10 oz. dried Somen noodles, boiled for 3 minutes, then drained
6 garlic,  chopped finely
1 teaspoon grated ginger
1 cup chicken stock
3 tbsp Shaoxing rice wine
3 tbsp mirin
1 tbsp vegetable oil
1 teaspoon chili flakes
2 tbsp Chinese black vinegar
2 tbsp fish sauce
6 green onions sliced
6 Savoy cabbage, shredded
1/2 cup dried shitake mushrooms ( soak in boiling water and squeezed)
grilled chicken meat , sliced
handful of Thai basil leaves

Heat oil in a wok and stir fry the green onions, garlic and chili flakes briefly. Add the Shaoxing wine   and then add the stock, mirin, Chinese black vinegar and fish sauce. Bring to boil and adjust seasoning
Add the noodles, cabbage and the grilled chicken.  Cook for a minute. Add Thai basil and toss to mix. Serve in warm deep bowls.