Jade Noodle Bowl

Name: Jade Noodle Bowl
Yield: Serves 2 as a main course
Cuisine: Chinese
Ingredients: Sprigs of fresh coriander; 3 tablespoons finely chopped spring onions; 100 g (4 oz) ready-bought, pressed, seasoned beancurd, shredded; 100 g (4 oz) ready-bought, pressed, seasoned beancurd, shredded; 175 g (6 oz) fresh bean sprouts; 100 g (4 oz) ready-bought, pressed, seasoned beancurd, shredded; ½ teaspoon salt; 1.2 litres (2 pints) Home-made Vegetable or Chicken Stock; 2 fresh red chillies, seeded and shredded; 1 tablespoon light soy sauce; 25 g (1 oz) dried Chinese black mushrooms; 2 teaspoons sesame oil; 1.2 litres (2 pints) Home-made Vegetable or Chicken Stock; 350 g (12 oz) fresh or 100 g (4 oz) dried spinach noodles or pasta; 350 g (12 oz) fresh or 100 g (4 oz) dried spinach noodles or pasta

Preparation info

Serves
2
as a main course

Difficulty
Easy

Appears in

Ken Hom Travels with a Hot Wok

By Ken Hom

Published 1997

About

This comforting, simple noodle treat found its inspiration in the Joyce Café in Hong Kong. It is a satisfying mixture of spinach (’jade’) noodles with chilli, seasoned beancurd, mushrooms and bean sprouts in a hearty broth. Once the broth is made, jade noodle is easy to prepare for a perfect lunch or light supper.

Ingredients

25 g (1 oz) dried Chinese black mushrooms
350 g (

Asia
Hong Kong (China)
Lunch
Supper
Main course
Vegan
Pasta

Method

Soak the mushrooms in warm water for 20 minutes. Then drain them and squeeze out the excess liquid. Remove and discard the stems and finely shred the caps into thin strips.

If you are using fresh noodles, blanch them first for 3–5 minutes in boiling water. If you are using dried noodles, cook them in boiling water for 4–5 minutes. Plunge the prepared noodles in cold water, drain them th