This recipe for Chinese Noodles in Soup comes from chef Deh-ta Hsiung, who points out that noodles in soup (tang mien) are far more popular than fried noodles (chow mein) in China. Recipe reprinted with permission from Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home.
- 8 ounces chicken breast or pork fillet (or ready cooked meat)
- 3 to 4 small Chinese dried mushrooms, soaked
- 4 ounces sliced bamboo shoots, rinsed and drained
- 4 ounces spinach leaves, lettuce hearts, or Chinese leaves
- 2 spring onions, finely shredded
- 1 pound fresh or 9 ounces dried egg noodles
- 2 1/4 cups stock
- 2 tablespoons seasoned oil
- 1 teaspoon salt
- 1/2 teaspoon soft brown sugar
- 1 tablespoon light soy sauce
- 2 teaspoons Chinese rice wine
Thinly shred the meat. Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly shred the mushrooms, bamboo shoots, vegetable and spring onions.
Cook the noodles in boiling, salted water according to the instructions on the packet, then drain and rinse under cold water. Place in a serving bowl.
Bring the stock to the boil and pour over the noodles; keep warm.
Heat the oil in a pre-heated wok, add about half the spring onions and all the meat, stir-fry for about 1 minute.
Now add the vegetables (mushrooms and greens), stir-fry for another minute. Add all the seasonings and blend well.
Pour the "dressing" over the noodles, garnish with the remaining spring onions and serve.