Thursday, September 25, 2008
I'm so excited to be finally making this blog (my first ever post..YEY!!!). i have never been a follower to any since i often thought that it's too impersonal to be sharing your thoughts to people you don't know until i discovered food blogging~i am just so amazed of how creative, wonderful and informative it can be. it just totally gets into me~and what more than my passion for cooking!!! looking back at all of the dishes that i made~it made me realize that if there's one thing that i am so passionate about... it's cooking pasta~it's simple, versatile and you can just do about anything with it!!!so let me start with my first welcoming post with an egg noodle dish i made for lunch...
i am fortunate to be living in a place near the sea as we get to have fresh sea foods all the time. what more than having it delivered right at your doorstep. so this morning, some lady vendor who drops by at our place brought me some prawns and shrimps ( i bought it at a very reasonable cost, lucky me!). i was contemplating of what dish i can make out of it...looking at the pantry i saw this Asian egg noodle that's been there for some time...so with a quick thought i decided to make an egg noodle stir fry complimented with the shrimp...it's quick, so easy and has a superbly delicious Asian flavor...
STIR FRY SHANGHAI NOODLE
1 medium size yellow onions
1/2 cloves of garlic
200 gms. pork soaked in 3 tbsp of fish sauce
200 gms shrimp, divined
1 medium sized carrots
5 pcs. beans
1/2 cup stock
250 gms. egg noodles (cooked for 3 mins in boiling water with salt)
Heat pan and add the olive oil. Saute onions and garlic for 1 minute. Add the marinated sliced pork. Toss until half done, add the shrimp. Add in the sliced carrots and beans. Blend well with the other ingredients. Add the half cup of broth. Season with salt, sugar and pepper. Toss in the noodles. Drizzle with a tablespoon of sesame oil. Serve hot.
~~the egg noodle that i used is very thin so i cooked it for just 3 minutes, depends on what type of noodle that you use, cooking time varies.~~