The Cookbook Challenge ~ Week 16 Noodles

Theme:  Noodles

Cookbook:Simply Asian by Neil Perry

Recipe:Beef,Black Beans and Rice Noodles with Oyster Sauce

Like many of my generation who were exposed to poor quality Chinese takeaway in our youth,I abstained for quite some time from eating or cooking Chinese meals.  This was not totally the fault of those who were trying to expand our experience,they had to change things to suit a far different western palate.  Far more exciting at the time were the fresh and aromatic dishes from the newer wave of Asian cuisines – Thai,Vietnamese,even Malaysian and Burmese.  However,in a classic example of never say never,I have gladly brought Chinese cooking into my repertoire.   I cannot say exactly when it began to sneak back in,but it was certainly solidified by a trip to China a few years ago that had me in raptures over what I was eating.  Food and eating is an incredibly important part of culture and family in China.   I feel that this is reflected in the dishes themeselves,and that too is part of the appeal.   Anyone who knows me personally will attest to the fact that I am big on balance so the way a Chinese cook strives for a harmonious balance of textures,temperatures and flavours:sweet,sour,salty,bitter, really resonates with me.

So for the noodle theme here is my adaptation of Neil Perry’s version of what I remember as a 1970s Melbourne suburban Chinese restaurant classic.  I love it because he has updated it with the inclusion of elements from South East Asian cooking such as the Thai basil.

Ingredients
¼ cup peanut oil
1 teaspoon ginger finely chopped
½ teaspoon garlic finely chopped
200g beef fillet sliced into thin strips
1 tablespoon fermented black beans (most Asian grocers will have this)
6 oyster mushrooms
4 shiitake mushrooms (stalks removed)
2 tblsp palm sugar
2 tblsp light soy sauce
2 tblsp shao xing
4 tblsp oyster sauce
¼ cup fresh chicken stock
300g rice noodle sheets cut into 2cm strips
½ bunch gai larn (Neil says leaves only,I’m big on vegies so I used all of it)
2 spring onions cut into 3cm lengths
¼ teaspoon sesame oil
¼ cup sweet Thai basil leaves
pinch of ground white pepper

Method
I have discovered that you need to have a good kitchen exhaust fan/rangehood if you are me and cook lots of things at high temperatures! This is another example.
Heat the oil in a wok until just smoking and add the ginger and garlic and fry until fragrant – you will know when this is!
Add the beef slices and stir-fry for 1 minute and remove.  Next add the black beans –I like to rinse them before I use them but not everyone advocates doing this

gai larn stalks,oyster and shiitake mushrooms,shao xing,palm sugar,soy and oyster sauces and the chicken stock.  All of this needs to stir-fry for a further minute and the palm sugar should have melted.

Add the rice noodles,gai larn leaves and shallots,return the meat and cook for one last minute.

Finally,add the sesame oil toss through and remove from the heat.
Spoon into the centre of a large bowl or platter,then sprinkle over the basil leaves and pepper.

And there you have it.  A very tasty noodle dish indeed!