Saturday, September 3, 2011

"mi-fen" shiitake rice noodles

tangy worcestershire is the key to this dish
This dish is one of our family favourites.  Whenever my mom hosts dinner or attends a potluck party, it's a safe bet that she will be making this dish.  Everyone fights for leftovers, if there are any!  I made it yesterday for the first time for my cousin and aunt in-laws; they loved it so much they had seconds and thirds.  It can be served hot, at room temperature, and even cold, making it an easy meal to pack on a picnic, for lunch, or to bring to a potluck.  It's also great because you only need one pan:) easy clean up. It can be easily made vegetarian by omitting the meat.

what you need:
*serves about 6

  • 1 12 oz package rice noodles ("rice sticks" made in Taiwan best - found in asian food markets)
  • 1 large red or yellow onion
  • 1 large crown of broccoli
  • 2 carrots
  • 4 dried shiitake mushrooms
  • 1/3 lb or so of ground pork
  • worcestershire sauce
  • soy sauce
  • 1 tsp sugar
  • canola oil
  • fresh cilantro, small bunch
  • 2 green onions
  • white pepper
  • 2 dried red chilies *optional*
  • 1 cup chicken stock or water
what to do:
  1. Soak rice noodles in cold water for 15 minutes, until softened.  Use scissors to roughly cut the noodles (difficult to serve if noodles are too long).
  2. Re-hydrate shiitake mushrooms by immersing them into a small bowl of hot boiled water.
  3. In a medium pot, bring water to a boil.  
  4. Prepare your vegetables - cut onion into thin long slices, julienne carrots, and cut broccoli into small, bite size pieces.  Roughly chop cilantro and green onions, set aside.  
  5. Blanch broccoli and carrots in boiling water for about 2 minutes, until broccoli is bright green.  Remove from hot water immediately and rinse quickly with cold water.  Set aside.
  6. Once shiitake mushrooms are softened, remove from water and slice thinly.
  7. In a large non-stick pan, heat 2 tbsp oil on medium heat.  Add onions and shiitake mushrooms, allow to caramelize slowly, then add 1-2 tsp or so of white pepper, 1 tsp sugar and the red chilies (crushed gently for more spice, or leave whole for milder taste).                                                                                      Push the mushrooms and onions to one side of the pan where there is less heat once they are golden brown, and add the ground pork, breaking up into small pieces with a wooden spoon.  Add about 8 dashes of worcestershire sauce and 1 tbsp soy sauce, then stir, allowing the meat to brown slightly.  Once browned mix meat and onions/shiitake together.
  8. Add the broccoli and carrots to the pan.  Drain the noodles and add to the pan.  
  9. Add a few more dashes of worcestershire and soy sauce.  Mix gently and add chicken stock or water.  Continue to mix while noodles cook and soak up the liquid, for about 10 minutes.  If it appears too dry and the noodles are not cooked yet, add a little bit more stock or water.  The noodles will look slightly more translucent than white when cooked.  Taste the noodles - and add soy sauce or more worcestershire sauce as required.  
  10. Turn off heat - mix in green onions and cilantro, and garnish with both on top before serving.  Enjoy!

No comments:

Post a Comment