2-3
Ingredients
2 1/2 tablespoons of soy sauce
1 1/2 tablespoons of Paro Tarka
1 teaspoon of sugar
2 tabespoons of neutral oil (i used avocado)
~13 little shitake mushrooms (or 6 big ones)
1 bunch of chives
2 stalks of green onion
3 slabs of ginger (measure with your heart)
2 cloves of garlic
1/2 package of yi mien (or any other noodle if you can’t find yi mien)
Recipe by Zabrina Law
Tarka Longevity Noodles
25 minutes
2-3
METHOD
-
1
Reconstitute mushrooms by placing them in a bowl of water. Set aside. They will have a nice bath. If you copped the goji berries, place those in a small bowl with water too.
-
2
Cook yi mien in boiling water, adding dry noodle into pot and stirring occasionally for 3-4 minutes. Pour through sieve and run under cold water. The intention here is to keep the noodles slightly undercooked, because you’re going to stir-fry them with all ingredients later which will bring the texture juuuuuust right. Let that pile chill in the sink.
-
3
Slice mushrooms. Take 2-3 tablespoons of the mushroom water (super umami-ed dashi!) and mix with sugar. This step allows the sugar to dissolve in liquid, and also brings more umami flavor into the dish via the dashi.
-
4
Heat pan, add oil. Add your aromatics: ginger and garlic. Listen to the nice sizzle. Enjoy for about 1 minute.
- 5Add shitake mushrooms. Turn heat to medium. Fry until mushrooms begin to brown. Add chives. Fry for just wee little while until they wilt (about 20 seconds).
- 6Add tarka. Stir. This step of heating the ghee and spices releases the flavour and incorporates it into the entire dish.
- 7Add noodles, soy sauce, and sugar water. Incorporate using chopsticks or tongs.
METHOD
-
1
Reconstitute mushrooms by placing them in a bowl of water. Set aside. They will have a nice bath. If you copped the goji berries, place those in a small bowl with water too.
-
2
Cook yi mien in boiling water, adding dry noodle into pot and stirring occasionally for 3-4 minutes. Pour through sieve and run under cold water. The intention here is to keep the noodles slightly undercooked, because you’re going to stir-fry them with all ingredients later which will bring the texture juuuuuust right. Let that pile chill in the sink.
-
3
Slice mushrooms. Take 2-3 tablespoons of the mushroom water (super umami-ed dashi!) and mix with sugar. This step allows the sugar to dissolve in liquid, and also brings more umami flavor into the dish via the dashi.
-
4
Heat pan, add oil. Add your aromatics: ginger and garlic. Listen to the nice sizzle. Enjoy for about 1 minute.
- 5Add shitake mushrooms. Turn heat to medium. Fry until mushrooms begin to brown. Add chives. Fry for just wee little while until they wilt (about 20 seconds).
- 6Add tarka. Stir. This step of heating the ghee and spices releases the flavour and incorporates it into the entire dish.
- 7Add noodles, soy sauce, and sugar water. Incorporate using chopsticks or tongs.
30 minutes
