Dinner tonight was supposed to the leftover Chinese from the day before yesterday.
But we finished those delicious but gloppy noodles, and apparently everyone here is a noodle fiend, so there was much hemming and hawing about whether we should “order in some noodles to supplement” — even though there was enough fried rice and chicken to feed another family 
So I decided to pull together a batch of the new house-favorite umami noodles. Tonight’s iteration had some charred spring onions and cabbage, and a light sprinkling of oyster mushrooms (because mom says mushrooms are about to grow out of her ears, fair point).
Good thing I did, because when I tasted the fried rice, it had turned, so there went that plan.
Mom had the noodles, paneer with black and woodear mushrooms leftover from the other day, and some soya-chilli beyond steak I found in the freezer.
We had the noodles, steamed chicken with black mushrooms and ginger over plain rice, and egg custard / chawanmushi with a bit of chilli oil on top. The chawanmushi turned out pretty perfectly, which was a relief because it was my first time making it for my sister but she’s been hearing about me eating it for years 
— so phew to no liquid separating, like with soft scrambled eggs when making them for other people .
