Eating Tales

My friend Amy is living out in China at the moment and has sent me an article about noodles that she has written and had published by Good Food magazine in the Middle East. An interesting insite into the life of noodles and time in China!

Having been to the dentist 5 times in a week and being full of cold I have been on cooking strike. Last night I wanted to make something very quick and easy and I only had limited ingredients (ones that I would probably not usually use in a Chinese soup) as I haven’t done a grocery shop either! Inspite of being very simple it turned out to be pretty tasty. I’ll add the recipe below but I didn’t measure anything so if you want to make it add the ingredients to taste.

Serves 2

Ingredients:

1 litre Beef Stock

2 Star Anise

2 Sticks of celery

1 Leek

1/4 small cabbage

3 blocks of flattened egg noodles

1 piece of Salmon

Soya Sauce

Sesame Oil

Black Pepper

Bring beef stock to the boil with the 2 star anise. Meanwhile shred all the vegetables very finely, add to the stock with the egg noodles and boil for about 3/4 minutes. Season with pepper. Steam the piece of salmon and serve on top of the noodles.

We only wanted one piece of salmon between us, but you could do 2. These quantities also made more than enough noodles and soup, so there is more for lunch today! We ate this dish with chilli sauce made by my Dad as he had a large crop of chillis from the garden this year. To make the chilli sauce mix the ingredients below to taste. I have made this before and have never measured quantities-it always works!

Chilli sauce ingredients:

Chillis-sliced finely

Vinegar

Garlic-crushed

Sugar