DUMPLING AND MUSHROOM NOODLE

Rainy season is here and there is nothing more perfect thing to do but to stay in the house, cuddle up a little with your love one and share a nice bowl of hot and steamy noodles. Today's featured dish is a noodle recipe which I normally prepare during rainy season. But don't stop there as you can cook this noodle recipe as often as you want, rain or shine. Check out the ingredients and lets start cooking.

INGREDIENTS:

500 grams fresh egg noodles (from LINGNAM only or try the Sapporo Noodles-check the cooking instruction)

1 cup sliced shitake mushrooms

6-8 or more pieces of cooked siomai  (steamed) you can use the ready to cooked siomai ( my version of siomai will be posted soon!stay connected)

1 1/2 Liter of beef or chick broth

4 cloves of garlic minced

1 medium size onion sliced

Cilantro and green onions for garnishing

Sesame oil

Salt and pepper to taste

PROCEDURE:

1. If you are using LINGNAM Noodles, just toss it over in a hot water quickly and drain. Set aside.
2. Prepare the soup base by sauteing the garlic and onions, pour in the broth and bring to a boil. 
3. Once its boiling, season with salt and pepper to taste then add the siomai and shitake mushroom.
4. Prepare to serve in a bowl with noodles and top it over with cilantro and green onions.

Enjoy cooking!!