RECIPE (of sorts): Hawker-Style Noodles

[Guest guest]

HAWKER-STYLE NOODLES - BO MEIN (VEGAN)

 

Well, this one will break all our rules for recipes, because it's more method

than anything else ;=) We all know it as a quick and easy soup - but this is the

way we make it here. It takes only moments.

 

For two persons (and halve or double or treble etc. as needed).

 

3 - 4 cups Vegetarian stock

3 - 4 slices of ginger root or to taste, cut into matchsticks

3 chilies finely chopped (more or less to taste)

2 - 3 green onions, sliced crosswise very finely

1 tsp asian sesame oil

6 mushrooms, sliced (if you have time, soak a couple of dried ones too)

50 gr. (or so) medium tofu, sliced into bite-sized thin strips

100 gr. fine noodles (angelhair kind - often in 'nests' in asian groceries)

2 - 3 handfulls bean sprouts

coriander, chopped, for garnish (optional)

peanuts, for garnish (optional)

soy sauce as needed

 

Heat your vegetarian stock together with the ginger root, the mushrooms and

the chilies. (If you do use some dried mushrooms, add the soaking liquid to

the stock.) Slice onions and divide between two large soup bowls together

with the sesame oil and the tofu slices.

 

When stock comes to the boil, break the noodle nests in half and throw into

the stock, separating the strands as soon as you can with a couple of forks or

a spaghetti server. Noodles should soften very very quickly. Don't let them

overcook. Remove from stock with spaghetti server, dividing between the two

bowls. Toss the beansprouts into the stock, swirl around for a few seconds

then divide between the two soup bowls.

 

Finally, divide the stock and any mushrooms, etc., that remain in the noodle

pot between the two bowls.

 

Give each bowl a stir to bring up the flavours and ingredients from the bottom

and disperse them through the noodles. Garnish and serve.

 

NOTE: The ingredients are barely cooked - the tofu heats from the hot soup,

the beansprouts likewise. The mushrooms are still crisp. You can do

variations on this, but this is how we've eaten it for years, at home or

travelling, and simple suits us best with this one ;=)

 

Best,

Pat (greenfury2004)