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Noodles with Cabbage, Mushrooms and Roasted Seaweed
I use instant noodles "cakes" for this. I partially cook them in boiling water prior to using, in order to get rid of the "oil" which they have been pre-fried in during manufacturing. Switch to healthier, "fry-able" options such as Udon, Fresh Egg Noodles or Pasta, if you have to. The roasted/toasted seaweed sheets used here are from snack packs. So, if you find yourself or your kids snacking those, these snacking seaweed can add flavor to stir-fry noodles. Seaweed contains mineral macro- and micro- nutrients (e.g. calcium, magnesium, potassium, phosphorus, iodine, iron, zinc, copper, selenium) and vitamins. We usually make Seaweed Soup with seaweed. Cabbage is naturally sweet tasting, high in Vitamin K and C, and contains phyto-nutrients much needed in our body. Not forgetting shitake mushrooms which contain iron and active compound - lentinan, for our immnue system. I use fresh shitake mushrooms here as I find they sufficiently pack the earthy flavors I wanted in such stir-fry noodles. You can opt to use dried shitake mushrooms (re-hydrate before using). The savoriness and unami in dried shitake mushrooms are much stronger than fresh ones. Ingredients
- 3 cloves of garlic, minced; 1 tsp grated ginger; 2 tablespoons of ground chicken (omit if Vegetarian); 4-6 fresh shitake mushrooms caps, thinly sliced; 1/2 tsp dark soy sauce; drizzle of Chinese cooking wine; half a head of cabbage, thinly sliced or sliced to bite-size; a few small sheets of roasted/toasted seaweed, tear to smaller pieces; salt and white pepper to taste; about 2 servings of cooked noodles
Directions
- In a heated oiled pan, add in garlic and ginger and fry till fragrant. Add in ground chicken, breaking into smaller bits while frying briskly in the pan, add dark soy sauce at the same time and drizzle some Chinese cooking wine around the edge of the pan while frying the ground chicken bits. Then add mushrooms and cabbage and mix well with the chicken. Add 1 cup of water, cover the pan and allow the cabbage to simmer to slight tenderness for about 10 minutes. When the cabbage turned tender, add in the seaweed pieces, mix well with mixture, and finally salt and white pepper to taste. With the remaining gravy, add in cooked noodles into the cabbage mixture, stir and toss thoroughly for noodles to absorb all the gravy and flavor.
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