麵疙瘩 - homemade noodle soup
serves 3
adapted from chinese rice and noodles by su-huei huang
1 1/2 c flour
1 c water
2 scallions
3 tbsp dried shrimp
handful of dried shiitake mushrooms
1/2 lb. pork or chicken (I used frozen fish balls)
1 tbsp soy sauce
5 c water (I used a can of chicken broth and just filled a medium pot halfway with water)
3 tbsp sesame oil
salt, pepper
Steep dried shiitake mushrooms in hot water for at least 15 minutes, then slice. Put mix flour and 1 cup water in a bowl into a (very sticky) dough. (The more you stir, the chewier the noodles become - my grandpa kneads the dough.) Rub oil on surface of the dough (optional). Cover and let sit 20 minutes - longer is fine.
Heat oil and stir-fry white part of scallions, dried shrimp, meat, and shiitakes, season with salt and pepper, and cook until fragrant and cooked through. Add soy sauce and water (and fish balls and broth) and bring to a boil. Rub oil on hands to keep dough from sticking; tear off small pieces of dough (I used two-thumb sized pieces) and put into boiling water. Cook until dough floats to the surface. Sprinkle green part of scallions on top and serve.
