Simple Asian Noodle: the one by two kitchen take on Chicken Mushroom & Meatball Noodle!

Hi everyone!

A week ago I promised a friend of mine, Kevin, that I was going to make him noodles for either lunch or dinner. My favourite noodle up to now is still the local Indonesian "Mie Bakso" or Meatball Noodle in English.

I went to shop the Asian Beef Meatball (which is in grey colour; unlike the western type brown coloured Swedish meatball), egg noodles and other ingredients. I think I successfully made the dish, although there are rooms for improvements. This is not my first time doing the dish though, as I have made this before in the past. Although I will try to perfect this particular dish, for those who have been seriously missing some noodles action in your life, this simple one by two kitchen recipe will do - and I guarantee you will be satisfied too!

The key trick, I think, is to mix the noodles with enough seasoning and spices before putting the topping, veggies and pouring the noodle's soup!

Try this simple dish to alleviate that little tingling sensation of missing home!

Makes 2 Servings

Ingredients:

1. Chicken breast (1 piece)
2. Chinese dried mushroom (3 mushrooms)
3. Egg noodles
4. Spring onions
5. Beansprouts
6. Green vegetable (optional)
7. Sesame Oil
8. Soy Sauce
9. Indonesian sweet sauce (kecap manis - if available)
10. Chicken Stock (cube is fine to haste the process)
11. White pepper (or black if white is unavailable)

Preparation:

1. Dice the chicken breast, sprinkle with green onion and soak in soy sauce. Refrigerate for at least an hour.
2. Soak the Chinese dried mushroom in a cup of water. Do not throw the water away.

How to Prepare:

1. Boil hot water in pot and put two rolls of dried egg noodles in.
2. Simmer until the egg noodles soften to the texture that you like (approximately 7 to 8 minutes for most egg noodles). Drain when ready.
3. Pour considerable amount cold water over the cooked egg noodles on the drainer/sieve to prevent them from sticking to each other.
4. In two serving bowls, create a mixed seasoning by pouring approximately a tablespoon of sesame oil, a tablespoon of soy sauce and sprinkles of peppers onto the bowl.
5. Divide the noodles to two and serve them over the mixed seasoning.
6. In another pot, mix the Chinese dried mushroom water with 1.5 cup of water and put the chicken stock cube in. Stir. Add salt to suit taste.
7. Put the meatballs and beansprouts onto the boiling soup. Put the heat down and simmer for around 4 minutes. If there is any green vegetable, put them in and simmer for another 3 - 4 minutes.
8. Drain the meatballs, beansprouts and vegetable but do no t throw the soup away. Put the soup in a different serving bowl and sprinkle with green onion. Arrange the meatballs, beansprouts and vegetable.
9. In a saucepan, heat oil, and stir fry the diced chicken breast with the green onion. Add the mushroom and stir. Add the Indonesian sweet soy sauce and sprinkle pepper. When cooked, divide into two portions and arrange them on top of the noodles alongside the meatballs, beansprout and vegetables.
10. Serve the two bowls with the soup bowl. Diners are to adjust the desired amount of soup in their own bowls.

Done the one by two kitchen way!

PS: I wrote this page for quite a long time - it seems that this would be my longest recipe to date.

LOVE. the one by two kitchen.