Sunday, April 28, 2013

Stir Fried Noodles Yakisoba-style

We have this saying in the Philippines during one's birthday to eat pancit or stir fried noodles for long life (Kumain ka ng pancit para humaba ang iyong buhay.)  That's why pancit is a common dish during birthday celebration.  Aside from the belief of life longevity, pancit is so simple to prepare.  Just stir fry everything, add the noodles and season with soy sauce and pepper.

Today is my mom's second birthday for the year.  Second?  Well, her actual birthday is March 28 but when she was born, she was registered by my grandparents on April 28.  The result, a birth certificate bearing April 28 as her birthday.  Some weird things on the 1950's.

My mom's favorite dish and favorite to cook during birthdays is pancit.  She loves pancit more than pastas (Filipino blood mode).  It is usually paired with sliced breads.  Believe me, pancit can be sandwiched between two breads or you can pair it with rice.  That's so much carbs, but it really goes well with those carbs.

This version of pancit is more of a Yakisoba-style than the traditional Filipino-style.  For a change, let's try something new.  Yes, you read it right, this is my first time to cook this dish since I'm not a pancit lover.


3 Tablespoon                        Cooking Oil
3 cloves                                 Garlic, chopped
1 piece                                    Onion, sliced
2 Tablespoon                        Chopped Chinese Parsley (kinchay)
250 grams                               Ham, sliced into strips, about a centimeter width
100 grams                               Shitake Mushroom, stem removed and sliced
200 grams                               Bokchoy (petchay)
Pepper to taste
250 grams                               Canton Noodles (Dried Egg Noodles)
2 cups                                     Water

Yakisoba Sauce
7 Tablespoon                           Oyster Sauce
1 Tablespoon                           Light Soy Sauce
1 Tablespoon                           Worcestershire Sauce
1 Tablespoon                           Sesame Oil
1 Tablespoon                           Brown Sugar
2 Tablespoon                           Toasted Sesame Seed

1.  Stir fry garlic, onion, Chinese parsley, Ham, shitake mushroom and bokchoy.  Season with black pepper.  Removed from wok and set aside.
2.  Using the same wok, place the canton noodles and water.  Boil until the noodles are cooked.
3.  Add the Sauteed ingredients into the noodles and mix.
4.  Whisk together the Yakisoba sauce, excluding the toasted sesame seeds, and add to the noodles mixture.
5.  Sprinkle with toasted sesame seed and mix.

The dish is sweet and savory with ham-flavored taste.  The shitake mushrooms gives this earthy flavor that compliments well with the dish. The bokchoy adds this crunchy feeling to this dish.  The toasted sesame seeds not just adds aroma but also flavors to this dish.


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