Beijing Lumian (Braised Noodles)

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	Beijing Lumian (Braised Noodles)

nattykhoo

8-12-2007 1:34 PM

250 views

tags:

beijing, chinese, recipes, noodles, braised, mushrooms, tofu, cabbage, cucumber

nattykhoo says:

You can use any shredded vegetable you like and any shredded meat in various combinations. Try lots of shredded carrot & some thinly shredded pork, or shredded beef with zucchini and carrot strips. Finely sliced mushrooms and fish work well, too. The only thing you should not deviate from is the mehod of thickening the sauce.

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<div style="margin: 12px 0px; font-family: arial; color: #333333; background: #ffffff; border: solid 4px #e5e5e5; width: 100%; clear: left;"><div class="CM_CTB_Content_Wrap" style="margin: 0px; padding: 0px;background-color: #ffffff;"><div style="border-bottom: solid 1px #dcdcdc; white-space: nowrap; margin-bottom: 8px; background-color: #eeeeee ;background-image: url(http://clipmarks.com/images/source-bg.gif); background-repeat: repeat-x; height: 24px; line-height: 24px; vertical-align: middle; padding-bottom: 4px; color: #666666; font-size: 10px;" ><a href="http://clipmarks.com/clip-to-blog/" title="see clips that are hot right now"><img src="http://content.clipmarks.com/blog_embed/329f5d7f-f44d-4e5f-b9d4-2f391215fea2/969AF9D5-1A9D-4F6F-8F61-58D539202277/" alt="" width="19" height="19" border="0" style="vertical-align: middle; margin: 0px 4px; display: inline; border: none; float:none;" /></a>clipped from <a title="http://www.cuisine-asia.com/recipe/rec070813.asp" href="http://www.cuisine-asia.com/recipe/rec070813.asp" style="font-size: 11px;">www.cuisine-asia.com</a></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine-asia.com/recipe/rec070813.asp"><STRONG>BEIJING LUMIAN (BRAISED NOODLES)
</STRONG></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine-asia.com/recipe/rec070813.asp"><div align="center"><img src="http://content7.clipmarks.com/blog_cache/www.cuisine-asia.com/img/79E29066-D065-4315-BEF1-88AC558FC49E" alt="" /></div></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine-asia.com/recipe/rec070813.asp"><P align="justify"><STRONG>Ingredients (serves 4):</STRONG>
500g fresh egg noodles
300g cabbage, shredded
1 small cucumber, cut into juliennes
10 dried shiitake (Chinese) mushrooms, soaked and sliced
100g ham, sliced
6 tofu puffs, thinly sliced
Coriander leaves, chopped</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine-asia.com/recipe/rec070813.asp"><P align="justify">2 tbsp dark soya sauce or oyster sauce
1 tbsp light soya sauce
1 tbsp corn flour mixed with ½ cup water
1 tbsp sesame oil
Salt and pepper to taste</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine-asia.com/recipe/rec070813.asp"><P align="justify"><STRONG>Method:</STRONG>
1. Heat up a little oil in a deep pan and fry sliced mushrooms.
2. Add cabbage, cucumber, ham and tofu puffs and toss well. Add enough water to cover the ingredients. 
3. Measure out sauces and add to the sauce. Mix the corn flour solution well ad slowly add to the sauce, stirring all the time to prevent lumps. Let it simmer to thicken.  Season with salt, pepper and a dash of sesame oil.
4. Cook egg noodles according to instructions and portion into bowls. Ladle sauce over the noodles and garnish with chopped coriander leaves to finish.</P></blockquote><div style="height: 2px; font-size: 2px; background: #dcdcdc; border-bottom: solid 1px #f5f5f5; margin: 2px 4px;"></div><blockquote style="text-align: left; padding: 0px 8px; margin: 4px 0px 8px 0px; background: transparent; border: none;" cite="http://www.cuisine-asia.com/recipe/rec070813.asp"><div align="center"><img src="http://content8.clipmarks.com/blog_cache/www.cuisine-asia.com/img/A71841C9-C008-45DF-A16B-AD2698C7E0DD" alt="" /></div></blockquote></div><div style="margin: 0px 6px 6px 4px;"><table style="font-size: 11px;border-spacing: 0px;padding: 0px;" cellpadding="0" cellspacing="0" width="100%"><tr><td style="background:transparent;border-width:0px;padding:0px;">&nbsp;</td><td align="right" style="background:transparent;border-width:0px;padding:0px;width:107px" width="107"><a href="http://clipmarks.com/share/969AF9D5-1A9D-4F6F-8F61-58D539202277/blog/" title="blog or email this clip"><img src="http://content9.clipmarks.com/images/c2b-foot.png" border="0" alt="blog it" width="107" height="17" style="border-width:0px;padding:0px;margin:0px;" /></a></td></tr></table></div></div>