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
- Quick Glance
- 25 M
- 1 H, 15 M
- Serves 4
IngredientsEmail Grocery List
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.
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.
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.
Recipe Testers Reviews
After eating this dish, my umami cravings were sated. I sometimes find it difficult to find good recipes using dried shiitakes, so I was pleased to find this. We really enjoyed the crunch of the bean sprouts which, for some reason, are often absent from my grocery stores, so it was a treat. Though I regularly use mushroom "stock" in other things, I had not done so in a stir fry. It was a revelation. The proscuitto was an interesting addition, too. In spite of the ginger, my first few bites were a little lackluster. The more I got into it, the more likeable it became. By the end I was sad it was all over. My husband, finding it a bit dull, stirred in a bit of Sriracha sauce, which he exclaimed to really add more flavor. However, next time I would be tempted to add more vegetables and a touch more sugar. The dish was simple and honest and had just the right amount of slurpiness factor to be satisfying.