Ingredients with Measurements:
- 200g of dried egg noodles
- 1 tablespoon of vegetable oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 teaspoon of ginger, grated
- 200g of mushrooms, sliced
- 2 tablespoons of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of fish sauce
- 1 tablespoon of sugar
- 1 teaspoon of chili flakes
- 1 liter of chicken stock
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large pot
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Cook the dried egg noodles according to the package instructions. Drain and set aside.
2. Heat the vegetable oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3 minutes.
3. Add the minced garlic and grated ginger to the pot and cook for another 1-2 minutes.
4. Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5-7 minutes.
5. In a mixing bowl, whisk together the soy sauce, oyster sauce, fish sauce, sugar, and chili flakes.
6. Add the chicken stock to the pot and bring to a boil.
7. Pour the soy sauce mixture into the pot and stir to combine.
8. In a small bowl, whisk together the cornstarch and water. Add the mixture to the pot and stir until the soup thickens.
9. Season the soup with salt and pepper to taste.
10. Divide the cooked egg noodles among serving bowls and ladle the soup over them.
11. Garnish with fresh cilantro leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 5g
Carbohydrates: 50g
Protein: 10g
Sodium: 1500mg
Substitutions for ingredients:
- Dried egg noodles can be substituted with any other type of noodles.
- Vegetable oil can be substituted with any other type of cooking oil.
- Mushrooms can be substituted with any other type of mushroom or vegetable.
- Soy sauce, oyster sauce, and fish sauce can be substituted with tamari or coconut aminos for a gluten-free version.
- Chicken stock can be substituted with vegetable stock for a vegetarian version.
Variations:
- Add cooked chicken, shrimp, or tofu for extra protein.
- Add bok choy or other leafy greens for extra nutrition.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- To prevent the noodles from sticking together, rinse them under cold water after cooking and toss with a little bit of oil.
- Adjust the amount of chili flakes to your desired level of spiciness.
- Make sure to whisk the cornstarch and water mixture thoroughly to prevent lumps in the soup.
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls and garnish with fresh cilantro leaves.
Garnishes:
Fresh cilantro leaves
Pairings:
- Serve with a side of steamed rice for a more filling meal.
- Pair with a light and refreshing cucumber salad.
Suggested side dishes:
Steamed rice and cucumber salad
Troubleshooting advice:
- If the soup is too thick, add more chicken stock to thin it out.
- If the soup is too thin, whisk together more cornstarch and water and add it to the pot.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F (74°C) to ensure that it is safe to eat.
Food history:
Mi Kuah Cendawan is a popular Malaysian soup that is typically made with egg noodles, mushrooms, and a flavorful broth.
Flavor profiles:
Savory, umami, slightly sweet, and spicy.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Malaysian