My Asian Noodles Bowl

I wish I can call this bowl of noodles more specifically - like Japanese, or Chinese, or Singapore or Korean...- but unfortunatelly, I've built up everything with my European mind, by using a variety of ingredients that probably covers the entire Asian continent - while adding some flavors suited for the Western Europe palate as well.

As a big lover of Asian food, I always dreamed to build up my own bowl of noodles, using a variety of ingredients and creating that umami effect that calls you back over and over again. 

In setting up this bowl, I've used for the first time in my life lotus roots. I bought mine as frozen and sliced and therefore, boiled it before serving. Rich in nutrients and assigned health benefits such as reducing stress and improving blood circulation, it can be consumed either boiled - although a bit tasteless - deep or stir fried. Right now, I am trying it in various variants thus wait for a coming post fully dedicated to this versatile Asian food that can be so smoothly integrated into local recipes.

Ingredients

2 big slices of lotus roots halved

1 small egg boiled at 5 minutes

1 tablespoon sesame oil

1 tablespoon black sesame

3 shiitake mushrooms

1 portion of dried potato noodles

1 tablespoon soy sauce

1 tablespoon black sesame

1 tablespoon soy sauce

Directions

Boil the egg for 5 minutes and halve it. 

In a pan warmed at 250C, add the sesame oil, 1 tablespoon black sesame and the shiitake mushrooms. Fry them on all sides for around 10 minutes.

Add around 250 ml. hot water on the noodles and, if the case, add the seasoning.

Add to the bowl the lotus roots, the egg, the sesame seeds, the soy sauce and the shiitake. Mix it a couple of times.

Serve it warm.

Serves: 1

Preparation time: 10 minutes

Cooking time: 15 minutes

Bon Appétit!