Dry Braised Ban Mian

Dry Braised Ban Mian // Mono+CoDry Braised Ban Mian // Mono+Co

I love preparing one pot meals on weekends.  It is a great chance to use up some of the limp vegetables in the fridge and start the beginning of the next week with fresh groceries.

Chop up a few types of vegetables, blanch the noodles, and then stir fry these ingredients together is all it takes.  If I want to braise the noodles a bit for the sauce to get absorbed, I will choose a noodle type that can withstand a slightly longer cooking time, such as these fresh ban mian balls from the market.  They are a great choice if you like noodles al dente as these don’t turn soggy as fast as the Hokkien yellow version.

The crispy bean sheet seaweed sticks sprinkled on top were balanced condiment for an earlier nasi lemak meal.  I told you I was clearing my pantry right?  Leave out this ingredient if you do not have this item at home.  Instead, I would recommend white sesame seeds for garnishing : nutritious and pretty.

Dry Braised Ban Mian // Mono+Co Dry Braised Ban Mian // Mono+Co


BRAISED BAN MIAN

this recipe serves 4

4 balls of fresh ban main , 125g each
1/2 medium carrot, julienned
5 dry chinese mushrooms, rehydrated, sliced
5 leaves napa cabbage, sliced thinnly
chives, about 20 stalks, cut to 5cm long
Water from soaking chinese mushroom with
1 small knob ginger, sliced
2 tablespoon peanut oil
1 tablespoon Shaoxing cooking wine
1+1/2 tablespoon vegetarian oyster sauce
1 tablespoon light soy sauce
dash of white pepper, to taste
white sesame seeds, garnish

Cook ban mian in a pot of boiling water, quickly remove from water once the noodles look shiny from boiling and no traces the flour coating the surface can be seen.  Leave it to drain in a sieve.

Heat up the oil in a cooking wok. Add ginger slices and fry until aromatic.  Add mushroom slices and julienned carrot next, fry around to cook.  When the smell aroma of mushrooms start to fill the air, stir-fry for another 1 minute, then add chives and shredded napa cabbage.  Toss to cook the vegetables.  Pour in cooking wine and cook till alcohol evaporates.

Combine oyster sauce, light soy sauce and “mushroom water” to form a mixture, and pour this into the wok.  Stir around to cook, top up more hot water if it is too dry, there should be just enough liquid to coat and braise the cooked ban mian, but not too much to leave the noodles soaking in gravy at the end of the cooking process.  Do a taste test to see if more soy sauce is required.  This can be slightly on the salty side it will be balanced out by the bland noodles.  Add a dash of pepper before turning the heat up to high to boil the gravy.

With the gravy on rolling boil, add in the cooked ban mian.  The ban mian will stick together after they have been set aside, gently stir around with a chopstick to loosen them and let it cook to soak up the gravy.  Once the gravy has been completely soaked up, turn down the fire to low-medium.  Do a second round of taste test and season accordingly.

Transfer to a thermal pot to keep it piping hot if not serving immediately.  Sprinkle sesame seeds on top to garnish.

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