Dec 5, 2015

Noodle Soup with Stir-Fried Scallops and Enoki Mushrooms | Wok Wednesdays

Noodle Soup with Stir-Fried Scallops and Enoki Mushrooms | Wok Wednesdays

This Noodle Soup with Stir-Fried Scallops and Enoki Mushrooms recipe introduced me to adding ginger to chicken broth. This was a revelation.


To create this broth, you bring "regular" chicken broth to a boil, toss in a few smashed ginger slices, and then let the broth simmer while you create the add ins. The resulting broth is just amazing. I'm pretty sure if you have been raised on real Chinese food, you are saying "duh!"

Noodle Soup with Stir-Fried Scallops and Enoki Mushrooms | Wok Wednesdays

This stuff is gooooood! You can't see the noodles under the veggies and scallops, but they are amazing. I could pretty much imagine them for breakfast! Seriously. I'm currently eating the leftover noodles cold straight out of the refrigerator.

Along with bay scallops, this recipe calls for enoki mushrooms. They are a long thin white mushroom with a mild flavor and texture. They blend in well with a noodle dish. I actually found these at Ralph's!

Noodle Soup with Stir-Fried Scallops and Enoki Mushrooms | Wok Wednesdays

They come in a clump with a single root. You cut off the roots of the mushrooms, and then separate them into smaller clusters.

This recipe also calls for bay scallops, Shao Hsing rice wine, chili bean sauce, soy sauce, sesame oil, white pepper, chicken broth, ginger, julienned carrots, shredded bok choy, and Chinese egg noodles.

I love how this dish comes together. Once you have prepped the ingredients, you simmer a quart of chicken broth with three slices of smashed ginger. The ginger adds so much flavor to the broth.

In another saucepan/burner, you get water ready to boil your noodles.

On the third burner, you prepare the stir fry of bay scallops, ginger, enoki mushrooms, carrots, and bok choy. You add the Shao Hsing rice wine and chili bean sauce to the stir fry at the end.

Once the stir fry is prepared, set it aside and prepare the noodles. What I love about this is that you put some soy sauce, sesame oil, and white pepper in the bottom of the serving bowls. You then add the noodles to the bowls and toss them with the soy/sesame concoction. So good. The resulting noodles are amazing. I'll be using this technique forever.

Next, you top the noodles with the stir fry ingredients. Finally, you pour the broth into each bowl.

And we have steam....

Noodle Soup with Stir-Fried Scallops and Enoki Mushrooms | Wok Wednesdays

This is an amazing dish, and definitely one I will be making again.

Wok Wednesdays bloggers (Cathy and I) have agreed not to post the actual recipe. You can find it on page 270 of Grace Young's book, Stir Frying to the Sky's Edge. It's worth the price of the book.

Noodle Soup with Stir-Fried Scallops and Enoki Mushrooms | Wok Wednesdays

4 comments:

  1. You've got steam AGAIN!!!! You are turning into a pro-steam-photographer, my friend!

    you know, I usually add a little ginger to my chicken broth, learned that trick in a cooking forum years ago and fell in love with it - isn't it amazing how bright and "interesting" the broth gets?

    Great post, Karen!

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    1. I'm definitely tardy to the ginger in chicken broth party! So good! It is amazing! I'm kind of thinking it is healthy that way too.

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  2. Stunning photos as always! Love the last pic. So envious of your photography.

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    Replies
    1. Thanks Cathy =) If I make the stir fry early enough (3 in the afternoon), I can plunk it next to this window with great lighting and shoot the photo. Any later this time of year and I'm not so lucky.

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