Good Monday everyone, today is Shacha noodle time!
Yesterday I had the pleasure to cook together with my dearest friend from Taiwan. She’s such a great cook and she thought me how to make an easy traditional dish from south of China but it’s popular in South-East Asia as well. I love trying out new food and tastes. This one is really worth a try, perfect to cook when you have vegetables left overs and you happen to have a pack of instant noodles (students usually have this…otherwise you’re not a real student)
Recipe (for 2-3 people)
- 1 chinese cabbage
- 1 tomato
- 1/2 broccoli
- 1 scallion
- 3 dried mushrooms
- 1 boiled egg
- 2 packs of instant noodles
- Chinese barbecue sauce (Shacha)
The dried mushroom you can find at Asian food stores. They might be hard to find but ask around. They are to be found in a plastic bag. If you get a hold on these dried delicious mushrooms you need to put them in water over night. If you can’t find these mushrooms skip them (they’re not necessary to make the dish) or you can use ordinary mushrooms of any type.
The Shacha sauce is usually used as a base for soups, as a seasoning for stir fry, as a rub for barbecued vegetables and a component for dipping sauces. It’s to be found at most Chinese or Asian food stores.
The noodles was something my friend brought from Taiwan but you can basically use any type of noodles you’d like. Rice noodles are good too.
1. Boil one hard cooked egg
2. Chop the vegetables
3. Fry the scallion in olive oil until light brown. Then add in the vegetables and a tablespoon of the barbecue sauce
4. When the vegetables are soft you add in the water from the mushrooms and also some fresh water so all the vegetables are covered in water.
5. When the water boil add in the noodles and let cook until the noodles are soft. Now your dish is ready!
Enjoy your dinner guys!