Monday, November 17, 2014

Wide Rice Noodles

I remember when I was a kid I would ask my mother to make noodles. It was such a big preparation, because it needed vegetables to thinly cut and cook the meat. Getting all the ingredients together was a such a big task. I can recall to this day I was so eager to help her to make this dish because it was one of my favorite; which my mother prepared. No one to this day was able to make this lovely dish for me, but I am not complaining glad that I can cook. 

I decide to make this one pot meal to my children. The feedback is not so great but I know they liked it. My oldest really liked this because it includes his favorite meat and fish. I have make my own twists to this but still stick to the main old recipe which was handed me to by my mom. I knew how to make this by watching and helping her. 

I feel like I always make this extra because it takes a long time to prep. 

1 leek white and green part
1/4 of white cabbage
2 carrots thinly sliced as matchsticks
1 medium white onion
3 cloves of garlic
1/2 inch piece of ginger
1 ripe tomato diced
choice of your meat chicken/pork/beef thinly sliced drizzled with soy sauce and extra sauce for cooking
shrimp coated with soy sauce
egg omelet cut into stripes
salted fish cut into thin small piece for frying (salted cod works fine)
1 pkt of wide rice noodles
Oil for frying and cooking
sesame oil
Chili oil 

Add two tablespoons of oil to a big wok and fry the salted cod and place aside. Add beef with soy sauce to the pan and cook until  brown and turn over to cook the other side. Once this is cooked move to another bowl. Cook shrimp  and set a side. Basically cook meats and the omelet and set a side. To the same pan add two more tablespoons of cooking oil and brown the ginger and garlic mixture. To this add the carrots, cabbage, and leeks white and the green part. Cook the vegetables until they are wilted then add all the cooked meat including the omelet. Do not add salted fried fish at this point. Mix them well and add the noodles. At this point drizzle some soy, sesame, and chili oil to the mixture and add the salted fried fish and serve hot.

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