No-recipe-needed-anymore Umami Noodles and a first attempt at Sichuan Cumin Chicken.
Noodles tonight were flat Chinese wheat noodles (really nice quality, they don’t overcook, and keep their spring and bite), vegetables were onions, carrots, and cabbage (I forgot to order mushrooms, and then I double forgot to use the rehydrated black and woodear mushrooms in the freezer), and umami agents were miso, soy sauce, vegetarian oyster sauce, maggi sauce, and bouillon powder. There was also lots of garlic, some butter, and some sesame oil.
For the chicken, I used whole and ground cumin, Sichuan doubanjiang, chilli oil with Sichuan peppercorns (because I couldn’t remember where I put the actual peppercorns when I got here), aromatics, and cilantro stems (because SOMEbody who is not me used up the cilantro I ordered and didn’t order more).
Mom especially enjoyed the noodles and remarked that it’s been a long time since we ate them. She also had a mug of the soup from the ramen soup the other day on the side (because this silly gal forgot to make her something to go with the noodles).
