Bought dried mixed mushrooms and carrots on sale, got some fish cakes, pork balls, cabbage, eggs, and carrot leftovers to go with my last shin ram yun noodles.
Google: “Pork balls, known as kòng-ôan or gongwan, are Chinese meatballs made from minced pork, starch, and occasionally cuttlefish for texture and flavour. They are popular in Taiwan, China, and various Asian countries, such as Malaysia, Singapore, the Philippines, Indonesia, and Thailand. Seasoned with ingredients like ginger, garlic, soy sauce, and sesame oil, they can be served in various ways, including over rice or noodles, as finger food, or as part of a larger meal, with regional variations.”
“Fish cakes are made from fish paste or flaked fish mixed with potatoes, vegetables, and eggs, and cooked by frying, baking, or steaming. They are a rich source of protein and omega-3 fatty acids, which benefit brain and heart health, and provide essential vitamins and minerals like vitamin D, B12, iodine, zinc, and potassium. These nutrients support muscle repair, energy production, and immune function, while fish cakes serve as a light, easily digestible option suitable for all ages, including children.”
“Dried mixed mushrooms are a combination of various dehydrated mushrooms that enhance flavour and extend shelf life. They offer a rich umami taste and are nutritious, providing protein, fiber, vitamins (notably Vitamin D), and essential minerals like magnesium and potassium. Their drying process boosts savoury flavours, making them ideal for soups and stews, and they can last for months or years when stored properly. A small quantity can significantly enhance dishes, and they can also be ground into seasonings. Additionally, mushrooms contain beta-glucans that support the immune system and antioxidants that protect cells from damage.”
My favourite noodles are great for making a spicy, healthy, and comforting dish. Let’s cook!!!
Ingredients
1 packet shin ram yun noodles
1 small carrot, cut to round bite size
10 g dried mixed mushrooms
3 pork balls
2 fish cakes
leftovers cooked in oyster sauce cabbage, egg and carrot
water
Method
Soaked dried mixed mushroom in hot boiling water for 30-35 minutes until it expands and softened. In a pot add enough water on medium heat. Open the shin ram yun packet and the condiments that come with it. Once water is boiled, add in pork balls and fish cakes; cook it for 2-4 minutes. By now the pork balls would puff up/ double in size. Scoop up pork balls and fish cakes into the bowl.
Drained the mixed mushrooms; squeezed dry them and cut if pieces are big; now add into the boiled water along with the strained water from dried mushrooms. Next, add in shin ram yun noodles, carrots and condiments; cook for 6-7 minutes until mushrooms, shin ram yun and carrots are softened and cooked. Using a slotted spoon, scoop everything out into the prepared bowl with pork balls and fish cakes. Now microwave the leftovers cabbage, eggs and carrots with sauce for 1-2 minutes to warmed up.
When done warmed up, add to the noodles bowl. Then, spoon the soup into the bowl. Enjoy with a glass of white wine!!!
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