The weather was hot today, I wanted to skip the spices for today. At least for one meal. This one dish made by my Granma came to mind. She always does it twice or thrice a month. Chinese Flake Noodle Soup. Only in my Granma’s case she does the noodles from scratch. I have neither the patients and will today, hence I resorted into using the wheat version of the flake noodle which has pumpkin flavour to it -according to its manufacturer. Mien Pian is common in our family, but isn’t so sure about the rest of the Chinese community. Scarcely found served in the restaurant by the way.
Coming back to my grandmother, she loves doing all her food from scratch if she could. She truly despises ready made stuffs. She always says that the ready made foods are unhealthy. This is also on of the reasons that she only went to hospital once in her entire lifetime, which was on her death bed. Even then the doctors were shocked at her healthy result. My grandma’s noodles too bears similarity to my British grandpa’s pastas. All made at home, by hand with love and passion.
In my granma’s recipe, she uses Chinese Ham, which I am substituting with Sausages. Some people even use Lap Cheong, but I dislike it’s taste in Soups, I’d rather have it in mt stir-fries and Chicken Rice. Apart from this, granma usually uses Chicken Broth, where else I use water and Abalone Sauce with Vegetable Seasoning Powder to add flavour to the soup. You can say that I have tweaked the original recipe here and there a bit according to the ingredients that I have in my pantry and refrigerator. Do give it a try! If you guys have any version that you guys want us to try, leave us a message and its recipe. We will try out and give you guys a shout-out!
How To Make Chinese Flake Noodle Soup (Mien Pien)Print This
- 150 gram of Wheat Pumpkin Flake Noodle ( you can always choose the rice flour version or the spinach version if you like)
- 2 inched of Ginger- julienne thinly
- 2 big Tomatoes- cubed
- 1 stalk of Scallions - sliced thinly
- 2 Sausages- sliced roughly 0.5cm thick ( you can always use other meats such as Chinese Ham(the one that we actually needed to use) or anything else that strike your fancy)
- 2 Eggs - beat with 1/2 tbsp of Sesame Oil & White Pepper and fried thinly and cut into squares (1/1 inches)
- 1 whole stalk of Bok Choy- cut into 1 inch thick
- 1/4 cup of Chinese Rice Wine
- 2 tbsp Abalone Sauce
- 1 tbsp Peanut Oil
- 1 tbsp Sesame Oil
- 1 tbsp Sesame Oil
- 3 tbsp Sesame Seeds- toasted
- 700 ml Water
- 1/2 tsp Vegetable Seasoning Powder or Mushroom Powder or Salt ( add according to your taste bud- remember always use seasonings in moderation)
- Add the Dry Flake Noodles in to a pot filled with boiling water, cook till al dente for about 5 minutes.
- Quickly transfer into a bowl filled with iced water and ice cube to prevent it from cooking even further. Set aside.
- In a pot, heat up the peanut oil and the sesame oil together.
- Then add in the Tomatoes and Ginger and fry till it turns soft and fragrant.
- Add in water and let it simmer.
- Pour in the Abalone Sauce and Chinese Rice Wine, stir up till it mixes well.
- Next, add in the bok choy and sliced sausages and scallions, cook for half minute.
- Pour in the sesame oil into the soup and the fried egg next.
- On the first boil, close the heat/stove.
- To serve, place some of the cooked flake noodle in a bowl and then laddle in the pipping hot soup along with some generous amount of vegetables and sausages and eggs. Sprinkle with more scallions and sesame seeds.
Remember guys to Cook, Snap the picture of the finished product of the recipe that you tried from us, and post it in Instagram with the hashtag #noshandgrub. We will Re-Post it and give you a shout out!