Noodles In Thick Gravy Recipe
These Noodles In Thick Gravy make a sumptuous meal ! Just try this moist noodle fare if you want a filling meal and let me know what you think about it ! Your suggestions for these Noodles in Thick Gravy are welcome !
Ingredients
1/2 pound medium broad egg noodles generous amount of boiling water
5 mushrooms, soaked
10 dried shrimps, soaked
4 pieces tree fungus, soaked
1 tablespoon oil
1/2 pound pork, sliced thin
2 stalks scallions, cut into1 inch lengths
2 eggs, well beaten
salt and pepper to taste
1 tablespoon soy sauce
1/2 tablespoon sherry
1/4 cup seasoned water
4 cups chicken stock
Thickening:
4 tablespoons cornstarch mixed with
6 tablespoons seasoned water
Directions
Bring a large saucepan of water to a boil, add the noodles and let cook for 15 minutes.
Pour into a colander, rinse with cold water and set aside to drain.
Put into a double boiler to keep hot, and just before serving transfer to a large heated bowl.
Soak the mushrooms, shrimps and wood ear for 1/2 hour in hot water; drain them, reserving the seasoned water.
Slice the mushrooms.
Heat a pan with oil and saute the pork for 2 minutes.
Add the mushrooms, wood ear and scallions and cook together for another 3 minutes.
Season with soy sauce, sherry and 1/4 cup seasoned water; add half the chicken stock and the shrimps.
Bring to a boil, add the rest of the chicken stock gradually, lower the heat and simmer for 20 minutes.
Add thickening to the liquid and bring to a boil.
It should be as thick as heavy cream; if it is not, add a little more thickening paste.
Pour the eggs slowly into this mixture, stirring constantly.
Correct the seasoning with salt and pepper.
Pour over the noodles in a large bowl and serve immediately.
Pour into a colander, rinse with cold water and set aside to drain.
Put into a double boiler to keep hot, and just before serving transfer to a large heated bowl.
Soak the mushrooms, shrimps and wood ear for 1/2 hour in hot water; drain them, reserving the seasoned water.
Slice the mushrooms.
Heat a pan with oil and saute the pork for 2 minutes.
Add the mushrooms, wood ear and scallions and cook together for another 3 minutes.
Season with soy sauce, sherry and 1/4 cup seasoned water; add half the chicken stock and the shrimps.
Bring to a boil, add the rest of the chicken stock gradually, lower the heat and simmer for 20 minutes.
Add thickening to the liquid and bring to a boil.
It should be as thick as heavy cream; if it is not, add a little more thickening paste.
Pour the eggs slowly into this mixture, stirring constantly.
Correct the seasoning with salt and pepper.
Pour over the noodles in a large bowl and serve immediately.
