Our love for this special dish comes from our trip through China, already 12 years ago. Willem and I backpacked through Kyrgyzstan, Kazakhstan and China for some months. What a wonderful food experiences we had! When we returned home we bought a beautiful book full of Chinese recipes and tried some. Nowadays two recipes survived, and the one for noodles is our favorite. Unfortunately we still haven’t succeed to make the dish taste exactly like in China, but our recipe comes close and brings us good memories. Since we eat this regularly with family and friends who come over, it’s time to share!
Ingredients (4 persons)
Spring unions (about 4)
Chinese salad and or Roman salad or beet leaves
Pak choi
Tomatoes
cucumber
Ginger
Chili pepper
Oyster sauce
Mushrooms (Chinese or chanterelle mushrooms)
Spaghetti
1 teaspoon granulated sugar
Salmon, thin slices of beef or just make it a veggie
Sambal
Cook the spaghetti. Cut all vegetables into still rather big pieces. Put some pieces of tomatoes, cucumber and spring unions aside. These are meant to put over your dish when it’s ready.
Cut the chili pepper and ginger in small pieces. Cut the meat or fish, add some oyster sauce, some ginger and chili pepper and let it be for some minutes. Wok the meat and add the mushrooms. Then some of the spring unions and tomatoes, the rest of the ginger and chill pepper. After it looks a little juicy (it must be), add some oyster sauce and then the pak choi (and/or other leaves). When the leaves are wilted, add some more oyster sauce, some sugar and some sambal if the dish isn’t hot enough. If your sauce is not juicy enough, add some water.
Put some spaghetti in a bowl and add the sauce. Put some cucumber, tomatoes and spring union on top: ready.
Of course it’s tastes best when you eat it with chopsticks. And it’s okay to slurp.