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
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.