Mama often makes this noodle dish for lunch. The Cantonese like using spare amounts of Smithfield ham; its flavor resembles that of a famous ham from Yunnan province in China. But for such a small amount, I use prosciutto to save time.–Grace Young
LC Umami Note
These Cantonese noodles stir-fried with shiitakes, soy sauce, and sesame oil are umami at its weeknight best.
Mama's Noodles with Mushrooms and Ham Recipe
- Quick Glance
- 25 M
- 1 H, 15 M
- Serves 4
- 6 dried shiitake mushrooms
- 8 ounces flat dried rice noodles
- 1 tablespoon vegetable oil
- 1 tablespoon finely shredded ginger
- 8 ounces (about 4 cups) mung bean sprouts
- 1 teaspoon salt
- 1/4 teaspoon granulated sugar
- 2 teaspoons sesame oil
- 3 teaspoons soy sauce
- 2 ounces prosciutto, julienned
- 1 scallion, thinly sliced
- Cilantro sprigs
- 3/4 cup cold water
- 1. In a shallow bowl, soak the mushrooms in the cold water until softened, about 30 minutes. Soak the noodles in a bowl with enough warm water to cover until they’re soft and pliable, about 20 minutes.
- 2. Drain and squeeze the mushrooms dry, reserving the soaking liquid. Cut off and discard the stems and thinly slice the caps. Drain the noodles. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the vegetable oil, add the ginger, and stir-fry 10 seconds. Add the bean sprouts and stir-fry 1 minute. Add the mushrooms, 1/2 teaspoon salt, and the sugar and stir-fry for 1 minute or until the sprouts are cooked but still crisp. Transfer to a shallow bowl and toss with 1 teaspoon sesame oil and 2 teaspoons soy sauce.
- 3. Add 1/2 cup reserved mushroom soaking liquid, the remaining 1 teaspoon soy sauce, and 1 teaspoon sesame oil to the unwashed wok. Add the rice noodles and warm over medium heat, stirring constantly, 2 to 3 minutes until all the liquid is absorbed and the noodles are just tender. Add the bean sprout mixture and the remaining 1/2 teaspoon salt and stir-fry 1 minute until combined. Transfer to a platter. Sprinkle with the shredded ham, scallion, and cilantro.
Hungry for more? Chow down on these:
- Seasoned Rice Noodles with Cucumber and Carrot Salad Recipe from Sarah’s Cucina Bella
- Pan-Seared Salmon with Thai Rice Noodles from Viet World Kitchen
- Burmese Beef Curry with Vermicelli Rice Noodles from Leite's Culinaria
- Chicken Coconut Noodle Soup from Leite's Culinaria
Mama's Noodles with Mushrooms and Ham Recipe © 2004 Grace Young. Photo © 2004 Alan Richardson. All rights reserved.
Hello. Just a reminder that all our content is copyright protected. Like a photo? Please don't use it without our written permission. Like a recipe? Kindly contact the publisher listed above for permission before you post it (that's what we did) and rewrite it in your own words. That's the law, kids. And don't forget to link back to this page, where you found it. Thanks!