Saturday, October 2, 2010

Noodles in Shallot Oil

We love noodles!
Egg noodles, angel's hair, soba, udon.
You name it, we eat it =)

I usually cook noodles or pasta over the weekends. My boys don't really like mushrooms, especially chinese mushrooms. But I find that the chinese mushrooms give this dish that extra 'crunch'. Oh well, as long as they eat their vegetables ... yes, that's why the broccoli is in the dish. I try to give them more broccoli than mushrooms when I scoop the noodles onto their plate. No complaints from them about the noodles and broccoli.

1 Box Baby Portobello Mushrooms or any fresh mushrooms
4 Cloves Garlic, minced

8 -10 pcs Chinese Dried Mushrooms
2 Heads Shallots, minced

1 head of Broccoli - Cut into florets
Egg Noodles - Serves 3 adults

  • Reconstitute the dried chinese mushrooms in hot water.
  • When soften, drain and slice.
  • Marinade the sliced mushroom with a little sugar and soy sauce.

  • Cook egg noodles according to the instructions on the packet.
  • Rinse in cold water and set aside.

  • Heat up a pan.
  • When hot, add a tablespoon of butter and a tablespoon of olive oil.
  • When the oils are heated through, add the minced garlic.
  • Fry till fragrant.
  • Add the sliced portobello mushrooms.
  • Fry till soft and cooked.
  • Remove mushrooms and set aside.

  • Heat up pan again.
  • When hot, add a tablespoon of butter and two tablespoons of olive oil.
  • When the oils are heated through, add the chopped shallots.
  • Fry till fragrant.
  • Add the chinese mushrooms and fry till soft.
  • Add the portabella mushrooms and blanched broccoli.
  • Add the egg noodles.
  • Add some chicken stock if too dry.
  • Toss the noodles to mix with the oil and both mushrooms.
  • Turn off heat and remove from pan.
  • Serve warm.

Since we had the vegetables and the carbohydrates, it's time to add some protein to the meal!

Served along side with the noodles and vegetables is a piece of baked salmon and a bowl of apple soup.

Clean and pat dry the salmon fillet.
Line a baking tray with parchment paper.

Season the salmon fillet/s with some sea salt, lemon juice and ground black pepper.
Add some melted butter to the salmon fillet. If you find butter too unhealthy for you, use olive oil instead of melted butter. For me, I just cut a thin slice of butter and top the salmon with it.
Put the salmon fillet, skin side down, on the lined tray.

Bake in a preheated oven at 400F, for about 20 minutes, or till cooked.


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