And now, a recipe:
Tuesday, 10 January 2006 21:02![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
melayneseahawkSoba Noodles with Fishballs and Nappa
1 head of nappa cabbage, leaves chopped into inck-wide strips and washed (or any other plant life, really; this works well with most leafy green vegetables, esp. bok choy and chinese broccoli)
3 tablespoons oyster sauce
1 tablespoon sesame oil
1 package frozen fishballs
6 bundles raw soba noodles (use 8 if you want leftover noodles for next day's lunch)
Fill large pot 3/4 full of water and heat. When water comes to a boil, put nappa in a strainer large enough to sit in pot and place in pot. Boil nappa until wilted (soft and heated through but still bright green) and then remove and shake out excess water. In bowl, mix strained nappa with oyster sauce and sesame oil and let sit. Place fishballs in water to boil. When fishballs have all separated, add noodles. Turn down heat and boil until noodles are cooked but not squishy and then take pot off heat. Remove fishballs; this is best done by tapping the side of the pot to bring them to the surface and then scooping them out with a spoon. Strain noodles and rinse with cool water. Serve noodles mixed with fishballs, nappa, and sauce from nappa; you can garnish it with sesame seeds and/or chopped spring onion (scallion) if you want.
This can also be made with broth (fish or chicken-based, dependin on personal preference) and the nappa on the side.
Serves 4.
1 head of nappa cabbage, leaves chopped into inck-wide strips and washed (or any other plant life, really; this works well with most leafy green vegetables, esp. bok choy and chinese broccoli)
3 tablespoons oyster sauce
1 tablespoon sesame oil
1 package frozen fishballs
6 bundles raw soba noodles (use 8 if you want leftover noodles for next day's lunch)
Fill large pot 3/4 full of water and heat. When water comes to a boil, put nappa in a strainer large enough to sit in pot and place in pot. Boil nappa until wilted (soft and heated through but still bright green) and then remove and shake out excess water. In bowl, mix strained nappa with oyster sauce and sesame oil and let sit. Place fishballs in water to boil. When fishballs have all separated, add noodles. Turn down heat and boil until noodles are cooked but not squishy and then take pot off heat. Remove fishballs; this is best done by tapping the side of the pot to bring them to the surface and then scooping them out with a spoon. Strain noodles and rinse with cool water. Serve noodles mixed with fishballs, nappa, and sauce from nappa; you can garnish it with sesame seeds and/or chopped spring onion (scallion) if you want.
This can also be made with broth (fish or chicken-based, dependin on personal preference) and the nappa on the side.
Serves 4.
Tags:
