Gauy Teaw Lhord
This is another delicious noodle dish, and yet easy to make. I love making them for Sunday lunch. The sauce can be made ahead, keep it in the fridge, and just reheat it when you are ready to eat.
The first time I found this fresh noodle at the corner of Bowery and Hester st. in Chinatown, I was so happy. It made me think of Guay Teaw Lhord (Lhord means tube or straw in Thai) at home in Thailand.
The broad flat noodle are made fresh, rolled in with the tiny dried shrimps and chop fresh scallion forming small rolls of noodle. I don't know what the Chinese eat this soft yummy noodle with, but I know it's going to be my Guay Teaw Lhord, and it's delicious!!
If you can't find fresh noodle just like this, you can buy dried broad flat noodle - boil them up until they are soft - just like boiling pasta, and have them ready for the sauce.
Making The Sauce
- 1/3 cup dried shrimp
- 1/2 cup fresh pork, small, thinly sliced.
- 5-6 dried shiitake mushrooms, soaked in warm water, or fresh shiitake, cut into small strips.
- 1/2 cup bamboo shoots
- 1 tbsp herbal paste
- 2 cup of water + 1/2 cup of soaked shiitake mushroom water
- 1 tbsp. oyster sauce (optional)
- 1 tbsp. soy sauce
- 1 1/2 tbsp. sugar
1. A pan on medium high heat, saute herbal paste with sliced pork, add a bit of water into the pan to degrease the pan. Saute for 2-3 minutes.
2. Add in dried shrimp, and 2 cups of water and the rest of shiitake mushroom water. Let it reaches a full boil.
3. In goes bamboo shoots and shiitake mushroom.
4. Start seasoning with oyster sauce, soy sauce and sugar. Stir to incorporate.
5. Taste it, and adjust the taste you like. The taste should has a balance of sweet and salty. If it was too strong, you can always thin it out with a bit of water. Turn off the heat - ready to serve.
6. Ladle out the sauce on to the fresh noodle.
This noodle isn't a "soupy-noodle", just a little of sauce goes along way to a yummy land. I recommend adding 1 tsp. of white vinegar to the noodle before eating. It'll make the taste more complete and deliciously balancing.
