Go figure, right?
The hubs and I went up to Boston in November and went to our favorite Asian market C-Mart. We picked up these great noodles but had NO CLUE what to do with them. And I couldn't find anything about them online. Fuzhou Noodles. Apparently it's a type of cuisine but I couldn't find any recipes for sauces or ingredients to toss with the noodles.
After a sample cook batch, we decided they'd be good with something saucy, since they cook up and have a lot of starch in them, it would help thicken any dish.
That's when I remembered I had a recipe in my Google Reader for Udon in a Spicy Gravy and I thought that would fit the bill. I was right - it sure did! And I'd make this sauce again with any starchy type noodle. Thank you Eating Pleasure for this great sauce recipe.
Fuzhou Noodles in Spicy Brown Gravy
Adapted from Eating Pleasure
1 package Fuzhou Noodles, cooked and trained
1/2 head of cabbage cooked to tender with sesame oil
1/2 lb. shrimp cooked
1/2 lb. diced pork, cooked
1 package dried shitake mushrooms soaked to tender and chopped
1 can water chestnuts, drained
3 cloves of garlic, minced
In a large skillet with sesame oil, brown your shrimp and pork and set aside. Then sautee the cabbage with some sesame oil until it's tender and browned. Toss in the mushrooms and let them heat. Add in the water chestnuts and your meats. Add in the garlic and sautee.
In a measuring cup mix 2T corn starch with 3 T water and set aside.
When all ingredients are back in the skillet, add in the following items:
2 tbsp of light soy sauce
1 & 1/2 tbsp of dark soy sauce
1 tbsp of oyster sauce
1 tsp of sesame oil
1 tbsp of chili paste
dash of white pepper
Stir in the corn starch slurry and stir until sauce thickens. Toss in your noodles and stir to combine.
For how many noodles were in this package, we had to triple the sauce - so judge accordingly for your own amount of noodles and veggies/meats. This made so much food, we got 8 servings out of this - 2 dinners (1 with seconds) and two leftover lunches.