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Noodle with Chicken and Mushroom

Monsoon is late this year. I could feel her on the way from the signs of the cloudy sky, the humid breeze in the evening and even the fainted scent of wet mud arriving from somewhere.

Rice vermicelli with chicken and mushroom 6

When it starts to rain, I always think of wild mushroom. Those soft buds sprout from the earth, and we pick them and prep them for the hot greasy pan.

Rice vermicelli with chicken and mushroom 1

I love the flavor of mushroom. Something about it feels not only earthy but cozy and comforting. This dish, for example, is humble, but it can make you feel so whole. The thick gravy of stir fried chicken and mushroom is served on top of warm rice vermicelli that has been blanched until soft. I use white button mushroom for this post, but you can also use straw mushroom for this recipe, too.

Rice vermicelli with chicken and mushroom 2

I added some bean sprouts. They give a beautiful texture to the dish and make it even more nutritious.

Rice vermicelli with chicken and mushroom 3

It’s a dish for the season, and it’s so easy to whip up.

Rice vermicelli with chicken and mushroom 4

Let’s cook!

Noodle with Chicken and Mushroom

Ingredients:

100 gm dried rice noodle (I use rice vermicelli)

350 gm chicken- sliced thinly

200 gm white button mushroom

1 tbsp minced garlic

2 cups beans sprout

1 tbsp yellow bean paste

1 tbsp oyster sauce

1 1/2 tbsp light soy sauce

3 cups chicken stock

2 tsp sugar

2 tsp vinegar

1 tsp ground white pepper

Chopped scallion for garnishing

4 tbsp corn flour- dissolved in a little water

1 tbsp oil

Preparation:

  1. In the medium sauce pan, heat oil over the medium- high heat. When the oil is hot, sauté garlic until aromatic.

  2. Add chicken and stir fry for one minute. The chicken should turn white on the outside.

  3. Add mushroom and give it a quick stir. Season with yellow bean paste, oyster sauce, light soy sauce, vinegar and sugar. Stir further until the juice of the mushroom comes out.

  4. Add chicken stock and bring to boil. Simmer for a few minutes and add bean sprout. Then thicken the broth with corn flour mixture.

  5. Blanch rice vermicelli for a minute or so in boiling water or until soft. Transfer the noodle to the serving bowls. Ladle the thick gravy of chicken and mushroom on top of the noodle. Garnish with more bean sprout, scallion and ground white pepper. Serve hot.

If you like it spicier, you can add some chili flakes to it. I love how comforting this dish looks and feels. I can have a bowl of this noodle everyday during rainy season.

Love,
Tes

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