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northern braised noodle bowl v2

Northern Style Braised Noodle Bowl

5 from 2 votes
This bowl is traditionally known as Da Lu Mein (打卤面), a beloved staple of Northern comfort food. It is a hearty comfort food characterized by a thick, savory gravy ladled over any noodles of your choice.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 3
Course: Main Dish
Cuisine: Asian, Chinese
Calories: 553
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 handful dried lily flowers
  • 1 handful dried shiitake mushrooms
  • 1 handful wood ear mushrooms
  • 2 green onions
  • 4 cups low sodium chicken broth
  • 1/2 tsp ground ginger
  • 2 tbsp low sodium soy sauce
  • 1 tsp pink salt
  • 2 tbsp oyster sauce
  • 1 tbsp sesame oil
  • 1 tbsp Shaoxing wine
  • 1/2 tsp white pepper
  • 1 tsp ground garlic powder
  • 1 pkg Udon Noodle (24 oz) (frozen) (See notes 1)
  • 1/4 cup cornstarch
  • 1 cup soaking liquid

Equipment

  • 1 bowl
  • 2 pots

Method
 

  1. Soak handful of dried lily flowers, shiitake mushrooms and wood ear mushrooms in hot water until they are soft. (40 mins).
    1 handful dried lily flowers, 1 handful dried shiitake mushrooms, 1 handful wood ear mushrooms
    northern style braised noodle bowl dried ingredients
  2. Keep the soaking liquid. Rinse shiitake mushrooms and wood ear mushrooms to remove any sand.
  3. Slice shiitake mushrooms into thin slices.
  4. Dice 2 green onions.
    2 green onions
    northern style braised noodle bowl all ingredients
  5. Combine hydrated lily flowers, sliced shiitake mushrooms, wood ear mushrooms and diced green onion in a large pot, pour 4 cups chicken broth into the pot.
    4 cups low sodium chicken broth
  6. Add 1/2 tsp ground ginger, 2 tbsp soy sauce, 1 tsp pink salt, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp Shaoxing Wine, 1/2 tsp white pepper and 1 tsp ground garlic powder. Bring the pot to boil. Reduce the heat to simmer.
    1/2 tsp ground ginger, 2 tbsp low sodium soy sauce, 1 tsp pink salt, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp Shaoxing wine, 1/2 tsp white pepper, 1 tsp ground garlic powder
  7. Prepare the Udon noodle according to package instruction. Then put the noodles in the individual serving bowls.
    1 pkg Udon Noodle (24 oz) (frozen) (See notes 1)
  8. Mix 1 cup of soaking liquid with 1/4 cup of corn starch
    1/4 cup cornstarch, 1 cup soaking liquid
  9. Slowly pour the cornstarch mixture into the sauce, stir. The sauce should become very thick. Simmer for 1 minute
  10. Serve the sauce immediately over the noodles. (See notes 2)

Notes

  1. You can use any kind of noodles. Udon is my favorite, but it has a higher carb content than other noodles. I usually combine some Udon noodles with shirataki noodles to balance out the carbs
  2. There are many toppings you can add to the bowl to make an even more inviting meal. Check out the meals below

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