Noodle Archives • Mushroompride

Chicken Noodle Soup (Pho Ga) – Delishar

My husband will say, “This is my favourite! It is so nice, you should make more of this! Plus it is so healthy!”. I know I’m getting a big thank you kiss after he has his meal. The girls slurped down the broth in record timing too!

You know what, it is a healthy meal! I think the only not so healthy ingredient is the fried shallot, which you can omit of course. It was so easy to eat, and such a great meal to be serving on a rainy or cold evening!

Please do not omit the step of toasting the onion and ginger. It adds more depth to the soup base. I’d even suggest toasting all the other herbs like cloves, star anise, cinnamon, coriander, and cardamom. You can put all the herbs and spices directly into the pot, wrap it up in a cheese cloth, or do what I did. I both those little herb / tea bags and place all the spices in it so it’s easier for me to fish it out later. Serve it with rice vermicelli or rice noodle if you like something more substantial. I poured some of the prepared broth over the chicken to keep it moist while I cook the noodles.

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.

Meanwhile place all the spices into a herb baggie or tie it up in a cheese cloth.

Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion. Add chicken stock and bring to boil. Season with fish sauce and sugar To taste. Then lower heat to a simmer. Cover and simmer for 20 mins. You may want to blanch your chicken during this time.

Chicken Pho

Delishar

2 small chicken breast
1 unpeeled yellow onion quartered
2 inch unpeeled old ginger sliced in half length-wise
1 tbsp coriander seeds
1/2 cinnamon stick
1 star anise
2 cloves
2 cardamom
2 tsp sugar adjust to taste
2 tbsp fish sauce or to taste
1.5 L 6.5cups chicken stock (preferably low-sodium)
1 cup bean sprouts to garnish
Lime wedges to garnish
Basil leaves to garnish
Chopped cilantro to garnish
Fried shallot to garnish
Sliced red chilli to garnish.
4 servings of rice vermicelli / rice noodle

In a lightly greased pan, toast onion and ginger until charred on both sides.
Ginger should be softened.
Remove and set aside.
Toast all the cinnamon, cloves, star anise, and coriander seeds in the same greased pan for a minute.
Then place all the spices into a herb baggie or tie it up in a cheese cloth.
Slice the ginger into thin pieces and place it in a pot together with the spices and charred onion.
Add chicken stock, and chicken, then bring to boil.
Season with fish sauce and sugar to taste.
Then lower heat to med-low.
Cover and simmer for 20 mins.
Remove chicken and shred or slice.
Place prepared chicken slices in a bowl and scoop some broth over to keep it moist.
Prepare vermicelli / rice sticks as per package instructions.
Serve broth over noodles, chicken, and sprouts.
Garnish with basil, mint, fried shallots, red chilli, cilantro, and a side of lime wedge.

Bon appetit!!

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Wonton Noodle Soup – Delishar

When I asked my older daughter what she wanted for dinner, she replied, “Dumplings, long long noodles, and soup!”. So I decided to make this Thai-Chinese fusion version of wonton noodle soup. I’ve made a Chinese/Local dried version of Wanton Noodle in the past before.

The difference is the filling of the wonton. This version uses fish sauce as seasoning and uses all pork. The previous version was made using a mixture of pork and prawn, and seasoned with soy sauce. The Char Siew or Red BBQ Pork is marinated and cooked differently too. I like both version equally well! However, this version was easier to make.

I flavoured the broth with lemongrass and ginger because I wasn’t feeling too well. Lemongrass has been known to have anti-bacterial properties, and ginger has anti-oxidant and anti-inflammatory properties too. With healing properties like that, it should be helpful to fight my infection.

The girls totally enjoyed their dinner, and cleaned their bowl really quickly. Not one drop of broth was left. That was the greatest compliment and appreciation my girls have given me. It made every little effort worth while, especially when I was aching all over and fighting a fever while making this meal for them. That’s the joy of cooking for the people you love. 🙂

For pictorial guide on how to wrap the wonton, go to this post.

Wonton Noodle Soup

Sharon from Delishar

Moo Dang (Thai style bbq roast red pork)

500 g pork shoulder cut to long strip like pork fillet or use pork fillet
7 cloves garlic smashed
2 bunches of coriander roots smashed
1 tbsp Chinese 5 spice powder
1/2 cup sugar
1/4 cup honey
1/2 cup fish sauce
1 tsp white pepper
1 tsp red food colouring optional

Lemongrass Broth

8 cups pork or chicken broth
2 stalks lemongrass bruised
6 slices galangal
4 slices ginger
1 yellow onion whole but paper peeled
4 garlic cloves smashed

Ingredients for wanton (Makes about 45 wantons)

500 g minced pork or chicken
1 tbsp fish sauce
1 tbsp shao xing wine
1-2 tsp sesame oil
Ground white pepper to taste
1 tbsp grated ginger
2 cloves minced garlic
2 tsp corn flour
1/2 egg
1 stalk spring onion chopped
1 packet of wanton wrapper
Little bowl of water to seal dumplings

Dish Assembly

Fresh egg noodles blanched as per packing
Left over minced pork mixture blanched
Chye sim blanched
Cooked wonton
Moo Dang Thai roasted red pork
Lemongrass broth
Chopped cilantro
Thai chilli flakes optional
Garlic oil optional

Moo Dang

Mix fish sauce, honey, sugar, white pepper, and chinese 5 spice in a mixing bowl.
Whisk to combine, then add garlic and coriander.
Use a fork to pierce the pork shoulder / fillet for marinade to penetrate in.
Place pork into marinate and use your hands to massage the marinate into the meat.
Use a glove to prevent staining.
Cling wrap the bowl, and allow to marinate for 1 hour to 24 hours.
Preheat oven to 200C.
On a foil lined and lightly greased baking tray, place pork on top without touching each other.
Spoon some of the marinade on to pork.
Allow to bake for 40 minutes, basking once again with left over marinate half way through.

Lemongrass Broth

Place everything into a stock pot, and bring to a boil.
Lower to a simmer, cover, and allow to simmer for 15-20 minutes.
Scoop out ginger, galangal, lemongrass, garlic, and onion before serving.

Wonton

Put all the ingredients for wanton except for the wrapper into a large mixing bowl.
Use a wooden spoon or chopsticks to mix meat in one direction until meat is stringy.
Set up wrapping station. Dust plate and tray with a little plain flour so that the wanton will not stick.
You will need a little bowl of water to seal the wanton.
Place about 1 tsp of meat filling on wanton wrapper.
Dip finger into water and apply around the bottom edges
Fold and seal the edges.
Fold in half again length wise and pinch the ends together.
Continue until done.
I lay mine out on a tray so it will not stick together when I freeze it.
To store it for later use, freeze it on tray for an hour, then transfer into ziplock bag for storage in freezer.
If cooking immediately, then no need to freeze.
There is no need to defrost wonton before cooking.
Cook wanton in a boiling pot of water for about 3 minutes or until cooked.
After wanton is cooked, take it out and set aside.

Noodle Assembly

Assemble by adding noodle to bowl.
Cook your noodle serving by serving.
Top with blanched minced pork, chye sim, wonton, moo dang.
Scoop broth over toppings.
Garnish with chopped cilantro, thai chilli flakes, and a little drizzle of garlic oil.

Adapted from Moo Dang adapted from Foodtraveltv

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Mushroom Meatball Noodle Soup + Mayer Airfryer Giveaway! – Delishar

There is something comforting about soup, and more so when there’s noodles swimming inside the glorious broth. Not other is it easy to make, it’s easy to consume as well. I always think that slurping down the last drop of soup in the bowl is always a fun way to end a meal. Probably I get to put my face so close to the bowl, it’s literally in it. There isn’t much opportunities that calls for that.

The husband who is NOT at all a mushroom fan took every last bite from the bowl. Maybe he was just being nice. LOL. The little girls asked if it’s mushrooms in their bowl when they took a peek in it. I did inform them that we are going to try something new that night. And they loudly exclaimed,”I don’t like mushrooms, this doesn’t taste good.”, without even trying. However, they quickly changed their minds. Slurping down their noodle and broth, and asking for more. The littlest one even resorted to stealing meatballs out of her elder sister’s bowl!

So anyway… The original recipe calls for the meatballs to be shallow fried in a wok. I decided to bake them instead to reduce the amount of oil needed. If you can’t bake it because you do not have an oven, you can air-fry them. If you do not have an air-fryer, here is your chance to win one. I’m giving away a Mayer MMAF8 Air Fryer! It also comes with a baking tray for you to bake my absolutely delicious Best Moist Double Chocolate Muffins or any of my other bakes for your dessert!

mushroom meatball 2

Mushroom Meatball Process

Mushroom Meatball Noodle Soup

Sharon of Delishar

3 servings of rice vermicelli
5 dried shiitake mushrooms
300 g minced beef
2-3 cloves garlic minced
1 tbsp grated ginger
1 stalk spring onion chopped
1 egg white
1 tbsp corn flour
1 tsp sesame oil
1 tbsp soy sauce
Ground white pepper to taste
2 tsp Shaoxing wine
4 cups beef stock
Soy sauce to taste
1 tsp sugar
100 g Enoki mushrooms trimmed
2 cups sliced Chinese napa cabbage
Some oil to grease
Coriander to garnish
Chilli powder optional

Soak dried mushrooms in 1 cup of boiling water for 30 minutes.
Squeeze dry, remove stem, and slice into large slices.
Reserve soaking liquid.
Preheat oven to 200C
Soak rice vermicelli in boiling water until softened.
Drain and set aside.
In a food processor, add beef, garlic, ginger, spring onion, 1 tbsp soy, white pepper, shaoxing wine, sesame oil, egg, and corn flour.
Pulse until combined.
Lightly grease baking tray with oil.
Shape meatballs into about 1 inch size, and place on baking tray.
Lightly spray cooking oil over meatball and bake for 15 minutes.
Meanwhile, bring beef broth, reserved mushroom liquid, shiitake mushroom, sugar, and soy to a boil.
When meatball is ready, add it into the broth.
Reduce heat to a simmer, cover, and allow to cook for 15-20 minutes.
Add enoki mushrooms and cabbage.
Allow to cook for 3 minutes.
Serve over softened rice vermicelli.
Garnish with coriander and chilli powder.

Adapted from Best of Wok Cooking

mushroom meatball soup

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Pad Woon Sen (Thai Stir-Fried Glass Noodle) – Delishar

Ahh yes, Thai food to nurse my Thailand Withdrawal Syndrome. It’s not the same as actually being in Thailand, but this will satisfy for now. Since I just got back from a short trip from Bangkok, I stocked up my pantry with sauces from the local supermarket. So this is meal will taste as authentic as it gets!

I went on one of the best shopping trips with the BFF about a week ago, to my favourite shopping destination, Bangkok. It was awesome because we had the same goal in mind, plus she was great company! She has been my BFF for close to 20 years now (man, do I feel old!). We pretty much have a language of our own and know each other’s idiosyncrasies. In other words, we are pretty similar in many ways but appreciates each other’s differences too. Or what you’d say ‘same same but no same’. Now, I can’t wait for our next trip to Thailand for more great food and even better shopping!

For now, I’m just going to enjoy my homemade Thai food. This dish got polished off as quickly as it took me to make it. With meals like this being so simple & speedy to make, not to mention cheap! Sometimes I wonder why I’m paying $12 for the same food at a restaurant when I can feed my whole family for less than that! The girls and husband loved this dish, even my new helper told me that after having worked at our place and learning how easy it is to make different cuisine. She doesn’t like eating out on her off days any more. She also doesn’t enjoy the unhealthy, greasy, or overly salty taste of outside food now that she’s eating what I cook for the family.

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Pad Woon Sen

120 g dry glass noodles
200 g chicken breast cubed, marinated in 2 tsp fish sauce, dash of white pepper, and 1 tsp corn flour
12 large prawns shelled
2 Tbsp oyster sauce
1 tbsp fish sauce
1 tbsp Maggi seasoning sauce
1 tbsp dark soy sauce optional
3 cloves garlic chopped
1 shallot diced
2 eggs
2 cups cabbage bite-sized
1 carrots cut into matchsticks
2-3 tsp sugar or to taste
Ground white pepper to taste
1 to matoes wedges, seeds removed
2 tbsp cooking oil + 1 tsp cooking oil
Chopped spring onions to garnish

Soak glass noodles in room temperature water for 10 minutes until soft and pliable.
Drain, then cut the noodles with scissors to shorten them.
Mix together oyster sauce, fish sauce, Maggi sauce, and dark soy sauce in a small bowl.
Heat 2 tbsp oil in a wok or a large saute pan, when hot, add garlic and shallots.
Cook until fragrant.
Add chicken, and cook just until the pieces are well separated.
Add prawns and cook until prawns are just about done.
Push everything in the pan to one side, add 1 tsp oil in the empty space, and add eggs.
Lightly scramble and let the eggs set about half way, then mix with the chicken.
When eggs are done, add cabbage, carrots, and 1 tablespoon of the sauce mixture.
Toss quickly just to mix.
Add noodles, followed by the sauce, sugar, and white pepper.
Cook, stirring constantly, until the noodles are done and have absorbed all the sauce.
Add tomatoes, toss just to heat through for 10-15 seconds.
Remove from heat and plate.
Serve garnished with spring onions.