Ingredients:

什錦means assortment. So, to do fried (stir-fry) noodles, you basically add in anything you have left in the refrig. or anything you like to have in it. 

1. Some Chinese mushrooms(香菇). Soak in water and when they become soft, wash them thoroughly, cut the stems off, and slice the mushrooms. 

2. Some dried shrimps(蝦米) if you have. Just put them in a bowl and wash it a little bit. Drain the water.  

3. Any leafy veggie. Slice Bok choi, cabbage. For spinach, 青江菜, etc., etc., chop to 2 inch long. Wash it first, of course. You can have combination of two leafy veggies. 

4. ½ onion. Wash it, peel off the hard skin, carve the cord off, then slice it. 

5. ¼ to ½ carrot. Sliced. 

6. Lean pork. A handful amount will do. Slice it. 

7. Noodles, 3-4 servings will do. (Remember? A handful of noodles will be one serving). 

 

Cooking:

1. Boil a pot of water, cook the noodles like before, but this time, check the center, if it’s a little white, drain the water out. You don’t want it fully cooked because it will be cooked again with the ingredients mentioned above. Sit it aside. 

2. TPWE, put in about 2 tablespoons of oil. Put in the ingredients according to the length of time needed to cook. The sequence is as below:

a. Dried shrimps

b. Chinese mushrooms

c. Onions, cook these 3 items until they release some fragrances

d. Pork, separate them in the pot so they don’t stick together

e. 1 teaspoon salt, some sugar

f. When the pork turns color, put in veggie that takes longer time to cook, for example, carrots, cabbage, bok choi,

g. Add 1 1/2 tablespoon soy sauce, a bowl of water

h. When boil, taste the soup base to check if it’s good, adjust the flavor to your preference. You want it just a little bit salty than usual because you will add tasteless noodles soon. You also want everything watery, i.e., ½ of the mixture should be covered in soup. The noodles you will add will absorb the soup more or less.

i. Turn the heat to medium, put in the leafy veggie and noodles at the same time, mix everything together well. If the leafy veggie turns color, and the noodles taste fine, then it’s done. During this process, if the noodles becomes too dry, add in some water. Be careful, don’t overcook your noodles. It will become soggy and hard to handle. (If your noodles is near fully cooked before you put in the pot, drop the leafy veggie to cook first then. When the veggie is nearly done, add in noodles at this time. )

j. Scoop it up (usually the noodles, and then allocate the mixture over your plates of noodles). 

k. Eat it right away. Noodles will absorb more juice and become sticky and dry after 30 minutes. 

 

If you can get fish balls, slice them and add them with the pork to cook. If you get shrimps, Add them when you add water mentioned in g.

 

Peter,

 

There’re two kind of noodles. Flat one and round one. Flat one will be good to do 炒麵 and round one will suit for 湯麵. But it’s fine to mix either of them to stir-frys or soups. Flat one will be much easier to be fully cooked than round one. 可能是扁的麵煮的時候，接觸面積較大的原因吧~

 

Mom