Ingredients with Measurements:
- 1 lb. Mi Celor noodles
- 1 cup dried Chinese mushrooms
- 2 cups chicken broth
- 1 cup water
- 2 tbsp. vegetable oil
- 1 tbsp. soy sauce
- 1 tbsp. oyster sauce
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 cloves garlic, minced
- 1 small onion, chopped
- 2 stalks green onions, chopped
- 1/4 cup cilantro leaves, chopped
Special equipment needed:
- Large pot
- Strainer
- Wok or large skillet
Step-by-step instructions:
1. Soak the dried Chinese mushrooms in warm water for at least 30 minutes or until they are soft. Drain and slice them into thin strips.
2. In a large pot, cook the Mi Celor noodles according to package instructions. Drain and set aside.
3. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the garlic and onion and stir-fry for 1-2 minutes or until fragrant.
4. Add the sliced mushrooms and stir-fry for another 2-3 minutes or until they are tender.
5. Pour in the chicken broth and water. Add the soy sauce, oyster sauce, sugar, salt, and black pepper. Bring to a boil and let it simmer for 5 minutes.
6. Add the cooked Mi Celor noodles to the wok and toss until they are well coated with the sauce.
7. Add the chopped green onions and cilantro leaves. Toss again and cook for another minute.
8. Serve hot and garnish with additional cilantro leaves if desired.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 60g
Protein: 10g
Sodium: 900mg
Substitutions for ingredients:
- Mi Celor noodles can be substituted with any other type of egg noodles or spaghetti.
- Dried Chinese mushrooms can be substituted with fresh mushrooms or other dried mushrooms such as shiitake or porcini.
Variations:
- Add sliced chicken or shrimp to make it a more substantial meal.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add other vegetables such as bok choy, carrots, or snow peas.
Tips and tricks:
- Soaking the dried Chinese mushrooms in warm water helps to rehydrate them and make them tender.
- Be sure to drain the noodles well before adding them to the wok to prevent them from becoming too soggy.
- Adjust the seasoning to taste by adding more soy sauce, oyster sauce, or salt if needed.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with additional cilantro leaves.
Garnishes:
Cilantro leaves
Pairings:
- Serve with a side of steamed rice or fried rice.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
- Steamed rice
- Fried rice
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add a little more water or chicken broth to thin it out.
- If the noodles are too dry, add a little more sauce or a splash of water to moisten them.
Food safety advice:
- Be sure to cook the noodles and mushrooms thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Mi Celor is a popular noodle dish from the city of Surabaya in Indonesia. It is believed to have been influenced by Chinese cuisine and is often served with a variety of toppings such as chicken, shrimp, or vegetables.
Flavor profiles:
Savory, umami, slightly sweet, and earthy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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