Sunday, 22 March 2015

Chicken & Shitake Mushroom Noodles ala Singapore Hawker-Style Noodles

Hi friends! How's your weekend so far? All is well hopefully.

More than 5 weeks ago my husband hoarded on Chinese egg noodles.  It's the first time we saw this type of egg noodles from one of the supermarkets based here and being accustomed to how some products are sold in supermarkets/hypermarkets here in Qatar, the kind of "now-you-see-it-tomorrow-you-don't", we decided to buy a few packs.  This brand of dried egg noodles is so far good in terms of quality, texture, and taste (no unwanted after taste).  Far better than the "pancit canton" or Filipino dried egg noodles widely available in Doha.  Hopefully, we'd be able to find this same brand again in the future. You see, my husband and I are particular with the brands we use in cooking, so if we have a good experience with one brand we tend to stick to it.  

You can use pancit canton or any other egg noodles for this recipe if you wish.  Though I wouldn't suggest using "pancit canton or the Filipino dried egg noodle" as it possesses a certain after-taste that is actually not appropriate for Chinese or other Asian noodle dishes.  Just saying.

Singapore Hawker-Style Noodles- When we were still living in Singapore, we used to order this kind of noodle dish from hawker stores (kumbaga sa Pinas panciteria or karinderia). The noodles usually were drizzled with the same base sauce that is salty and a bit sweet, but they come in a variety of toppings like char siu pork or chicken, steamed or boiled chicken, chicken chop (breaded chicken sliced into strips), roasted duck, minced pork, fish balls, squid balls, crab balls, fried meatballs, etc. Whatever toppings you choose, whichever way they were presented, Singapore hawker-style noodle dish is cheap,filling,and delicious.

And since I crave a lot for Singaporean food and since we cannot find any restaurant here in Qatar that serves such, I decided to cook a somewhat similar noodle dish. That was 4 weeks ago. There's one restaurant here in Qatar, that we know of, that sells a noodle dish called "Singapore Noodles" yet it tasted anything but. Frustrating right? So the best way to satisfy my cravings is to  cook my own version, isn't it?

For my version of  this famous Singapore hawker-style noodles,  I used boiled chicken and stewed shitake mushroom.  The noodles and the rest of the ingredients are usually assembled in individual bowls but I decided to just assemble everything in one wok since I cooked only for  my husband and I.  The recipe is good for 3 people.

How's the taste, you may ask? Well, it came close to the real thing. I'm no expert but my version is better than the one bought from one restaurant here. I'll try to add pork and lard next time.

         ala Singapore Hawker Sytle Noodles

Ingredients :

A.  Boiled Chicken
Chicken (skin removed and set aside) -200 g
Water enough to cover the chicken - 500 ml

B.  Stewed Mushroom
Shitake Mushroom (I used the dried ones) -50 g
Chicken broth- 500ml
Soy Sauce - 2 tbsp
Dark Sweet Sauce - 2 tbsp
Brown Sugar - 2 tsp or to taste
Garlic, minced - 5 cloves
Onions, minced - 1 small
Chicken Oil or Sesame oil - 1 tbsp
Salt to taste
Black Pepper Powder

C. Noodles
Egg Noodles - 100 g
Water enough to cover the noodles

D.  Sauce
Dark Sweet Sauce - 1 tbsp
Stewed Mushroom Sauce - as desired
Soy Sauce - 2 tbsp
Chili flakes
Chicken Oil or Sesame oil- 1 to 2 tbsps

E.  Crispy Fried Chicken skin (optional)
Chicken skin -50 g
Vegetable Oil - 1 tbsp

F:  Additional Ingredients
Lettuce (blanched, drained, and diced)

Cooking Procedure :

A.  Boiled Chicken
1. In a  pot, pour the water then the add chicken.Bring to a boil and simmer for about 30-45 minutes or until cooked through (you can cook for 20 minutes if you want). 
2. Remove chicken and let it cool, reserve the broth. Shred the chicken by hand and set aside.
B.  Stewed Mushroom
1. Rinse shitake mushrooms then soak it in water for at least 30 minutes or until softened. Squeeze out excess water from the mushrooms then slice into thin Strips. 
2. Place the oil in a suace pan, then throw in the garlic, stir until aromatic. Add in the onions and give a few stirs.
3. Throw in the shitake mushroom and stir-fry for a minute or two.
4. Pour the rest of the ingredients and simmer for about 10 minutes or until the mushroom are tender.  Remove the mushrooms and set aside.Reserve the stewing sauce.
C. Noodles
Place the water in a pot and bring to a boil.  Throw in the noodles and cook for about 5 minutes or until they are just cooked. Rinse in cold water to prevent further cooking.  Drain and set aside.
D.  Sauce
1. Place the oil and chili flake in a wok under low fire.
2.  Add in the rest of the ingredients and simmer for a few minutes.
E.  Crispy Fried Chicken skin (optional)

1. If you opted to add this then you should wash and drain the chicken skin.  Pat them dry. Sprinkle salt on the chicken skin
2. Heat the vegetable oil then fry the chicken skin in it until they are crispy. Remove the golden brown chicken skin and set aside.Use the oil for the sauce and the mushroom stew 

F. Assembling the noodles

1. After making the sauce in a wok, turn-off the fire. Throw in the noodles and mix them thoroughly. Make sure that each strands are coated with the sauce, adjust the taste by adding either more soy sauce or more of the mushroom stew

2.  Place the coated noodles in a plate or bowl whichever you prefer.  Top them with the blanched lettuce and a spoonful or more of shredded chicken and stewed mushroom.  

Serve and enjoy :-)


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