Doin’ it again…

I tried cooking noodles this way before and I am pretty sure I blogged about it then but I can’t seem to locate that particular post right now. No, I would not say that it tasted the same that time around…and I do recall adding tomato ketchup and even some Foochow red wine, much to the consternation of many who were appalled by that. I was quite positive that I had seen people doing that at the shops. Ahhhhh!!!! I’ve managed to find it now so if you are curious as to what I did then, you can click this link here and hop over to have a look. This time around, I decided to keep it to the bare minimum.

I still had ½ a kilo of the noodles I bought the other day after cooking half of it earlier so I decided to give it one more try and do it again. I tossed the noodles in dark mushroom soy and added a sprinkling of sugar and mixed it all together well. Putting it aside, I went on to prepare the other ingredients…

– four cloves of garlic, peeled and finely chopped, a handful of prawns, some thinly-sliced meat and some green vegetables, separating the stalks from the leafy parts.

I fried half the garlic in a little bit of oil and threw in the noodles and the stalks of the vegetables, adding a little bit of water now and then to help cook the noodles and once that was done, I dished everything out onto a plate…

Next, I went on to cook the gravy/sauce. I fried the rest of the garlic in some oil till golden brown and then I threw in the prawns and the meat before adding some water. Once everything was cooked and boiling, I added some mushroom soy before putting in the rest of the vegetables, the leafy part. Lastly, I added some cornflour, diluted in water, to thicken the gravy/sauce…and when all was good and ready, I poured it over the noodles and served…

I would say it was nice but no, it wasn’t quite like what one would get at the shops or stalls outside.

I guess when one cooks it this way, a BIG fire is needed for that very nice wok hei fragrance and of course, I did not use any msg, just a sprinkling of sugar – something that they would have a lot of if you eat this outside. One plus point would be, of course, the fact that I had a lot more ingredients in mine unlike what you would get at most places…

*Archive photo*

…unless you fork out a bit extra for the extras added. Usually, the bits of meat are hardly visible and they would even scrimp on the greens.

Well, at least, it tasted pretty good but given a choice, I would much sooner cook the dry version that I dished out earlier – in my opinion, that was a lot more hassle-free and I would say that it tasted nicer too!