Serves 2
Time: 🕰
Effort: 💪
Ingredients:
1/2 carrot
1/2 stalk celery
1/4 onion
5-6 nests of dried, knife-cut noodles 刀削麵
2 spring onions
1 small head of ginger
White pepper
1/2 tablespoon sesame oil
2 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
2 tablespoon normal cooking oil
Method:
1. Finely chop the ginger and set aside
2. Cut spring onion into 4 equal sections
3. Take the bottom two sections and the top section, finely chop and combine with the ginger; set aside
4. Take the third section and further cut into one-inch long sections
5. Slice down the centre of each of these sections lengthwise
6. Using your fingers, flatten each of these section on the cutting board and they should magically curl up
7. In case they don’t curl up enough, soak these sections in cold water so that the inner-facing, moist layer expands even more, causing it to bend outward; set aside
8. Prepare the mixing sauce by combining sesame oil, light and dark soy sauce, and sugar
9. Prepare a pot of boiling water and maintain on medium heat
10. Put noodles into the boiling water to cook, checking from time to time that the bubbles don’t cause the contents to spill
11. In parallel, in a separate pan, quickly fry the finely spring onion and ginger from step 3 in normal cooking oil, along with a dash of white pepper
12. Strain the noodles once al dente
13. Divide noodles into serving bowls
14. Add the mixing sauce
15. Add the spring onion and ginger from step 11
16. Mix well
17. Place the curled up spring onion sections on top
Nat & E Homecooking 