Lou Hei Noodle with Golden Pumpkin Sauce
Instead of tossing the “yee sang”, it is also fun to toss a colourful noodle dish made with a variety of colourful vegetables and crunchy fried mushrooms. Definitely a fun dish to share with family and friends.
30 minutesPreparation time: 25 minutesDifficulty:HardIngredients
- 0.5pkt Marks & Spencer Linguine
- 2 pipsGarlic, chopped
- 1 tbspOil
- 0.5Carrot, julienne
- 1Red Capsicum, julienne
- A handful Spring onion, thinly sliced
- A handful Coriander leaves, for garnish
- 30 gRoasted peanuts
- 10 gWood ear fungus, soaked and thinly sliced
- A pinch Salt
- A pinch White pepper
- A handful Oyster mushroom
Mushroom batter ingredients
- 20 gCornflour
- 20 gRice flour
- 20 gFlour
- 0.5 tspGarlic powder
- 0.25 tspBlack pepper
- 0.25 tspSalt
- 95 ml Water
- 1 canMarks & Spencer Butternut Squash & Sweet Potato Soup
- 0.5 canWater
- A pinch Salt
- A pinch Black pepper
Steps
1) Preheat oven on convection function at 170c and bake the peanuts till golden brown for roughly 30 minutes. Set aside to cool then pulse in the food processor.
2) Cook M&S linguine according to packet instruction and set aside. Heat oil in a frying pan and saute garlic until fragrant then add in the pasta. Season with salt and pepper. Arrange on a serving plate.
3) Steam wood ear fungus in the oven for 1 minute then season with salt and pepper. (If you do not have Cubie oven, you can steam them over the stove)
4) Arrange carrot, capsicum, spring onion & wood ear fungus on the side of the noodles.
5) In a small bowl, combine mushroom batter ingredients then dip the oyster mushrooms in it and deep fry in hot oil till golden brown. Arrange them on the serving dish.
6) For the gravy, heat up M&S Butternut Squash with water in a sauce pot for 2 minutes and season to taste with salt & pepper. Serve with the noodles.
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