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Noodle with Chicken and Mushroom Sauce

Noodle with Chicken and Mushroom Sauce

When we travel, I feel like floating in an endless dream. It feels strangely familiar, so comfortable like I am home all along. Nature speaks to me, and it reminds me of my hometown and my childhood. The only thing that is always missing when we travel is the kitchen.

Chicken and Mushroom Rice Noodle 3

After being on the road for a few days, I started to miss the warmth of my kitchen. I missed my dirty stove that always has leftover curry on it. I miss the feeling of being in control and the confidence that I can just make anything happen in there.

Chicken and Mushroom Rice Noodle 1

Now I’m back in my kitchen, and it feels good again as I stand in front of the fiery stove and stir hot food in a sizzling, greasy pan. There are some chicken and mushroom smothered in garlic-flavored oil and the mixture of oyster sauce, soy sauce and sugar. I cook simple food, and it barely takes 20 minutes to creating each meal. Rice vermicelli takes less than a minute to cook so I cook it on the side while the boiling chicken broth brings Chicken and Mushroom Sauce to its full potential. The sauce is thickened by cornstarch;  chopped green onion lightens up the sticky, savory, sweet gravy.

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Here is some noodle drenched in the thick, meaty sauce. It’s packed with flavor, and I’m definitely gonna have the second plate of this.

Noodle with Chicken and Mushroom Sauce

Ingredients:

150 gm Rice Vermicelli

150 gm chicken- sliced

100 gm white button mushrooms- sliced

100 gm tofu- cut into small cubes

4 small cloves of garlic- crushed

2 tbsp oyster sauce

1 tbsp soy sauce

1 tbsp vinegar

2 tsp sugar

3 cups chicken stock

1 tsp ground white pepper

2 tbsp cornstarch- dissolved in little water

1-2 green onion- sliced

1 tbsp vegetable oil

Direction:

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Blanch rice vermicelli in boiling water for about 30-40 seconds, drain and keep aside.

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Heat oil in a pan over high heat stove. When the oil is hot, add garlic and fry until golden brown.

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Add chicken and stir for about 20 seconds.

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Add mushrooms, oyster sauce, soy sauce and sugar. Stir further for a minute or so.

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Add chicken stock and bring to boil.

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Add tofu. Simmer for 2 minutes.

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Thicken the sauce with cornstarch.

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Add chopped green onion and ground white pepper. Turn off the heat.

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To serve, place rice vermicelli on the plate, and add chicken and mushroom sauce.

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Love,
Tes

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