Monday, June 6, 2011

Chinese Noodles with Kecap Minis and Mushroom Soy Sauce

One reason I love Chinese food is the ability to improvise every time you cook. The abundant array of sauces makes it incredibly easy to create new sauces every time. The best way to think of a sauce, especially for noodles, is in different parts: sweet, savory, salty, spicy, base, etc. Usually I'll pick a sauce out of each group and put them together. Today I used Kecap Minis, which is a southeast Asian soy sauce that is thicker than normal, and Mushroom soy sauce, which is reminiscent of dark soy sauce with a hint of mushrooms. I used beef stock as my base for the sauce and added spicy sesame oil. It came out really nice and I got to use the chard I stole from an herb farm in World's Fair Park...I mean I guess it's free...


  1. What kind of noodles did you use?

  2. I got a package of these broad noodles from the chinese market, they just have a generic name, but they come in bundled into portions which is awesome. I bought five pounds!