Taietei soba cu ciuperci de lemn si muguri de bambus (Stir fry soba noodles with Mu Err mushrooms)

Scroll down for English recipe

 Pentru astazi, am o reteta japoneza. Ingredientele sunt mai greu de gasit, recunosc, dar m-am gandit sa va prezint cate ceva despre ele.

Taietei soba - sunt taietei japonezi, facuti din hrisca. Au o culoare cenusie, proprie. Se gatesc in acelasi mod ca orice paste, adica se fierb in apa fiarta cu sare cam 8 minute. Ce imi place este ca sunt deja impartiti in portii, asa ca e usor sa stii cat trebuie sa fierbi. Au o textura asemanatoare cu taieteii din faina integrala.

Ciuperci de lemn - in tara noastra se foloseste acest nume pentru doua specii de ciuperci: Auricularia polytricha si Auricularia auricula-judae (sau urechea lui Juda). Astea din urma se pare ca se mai numesc si Mu Err (asa scrie pe punga). Se numesc urechi de lemn pentru ca ele cresc pe scoarta copacilor. De aceea au un usor gust de lemn si pamant.
In mancare au o textura usor crocanta, nu devin moi. Mie mi-au placut.
Ciupercile se gasesc la noi uscate, de aceea trebuie inmuiate in apa minim 30 minute. Dupa hidratare se umfla foarte mult.

 Si acum, reteta.

Ingrediente pentru 3 persoane:

• 400 g piept de pui dezosat, taiat cubulete mici
• 1 cutie muguri de bambus,
• 3 ciuperci de lemn
• 3 catei de usturoi, rasi fin
• 100 ml vin de orez (sau vin alb sec)
• 3 linguri sos de soia (sau dupa gust)
• 4 linguri ulei de porumb
• 3 portii taietei soba, fierti conform indicatiilor
• susan alb pentru presarat

Cum se face:

• Taie ciupercile fasii. Indeparteaza codita, care este tare.
• Incalzeste uleiul, apoi pune usturoiul si amesteca de 2-3 ori. Adauga bucatelele de pui si gateste-le la foc mare, amestecand frecvent, 3-4 minute.
• Adauga ciupercile si gateste-le 3-4 minute.
• Adauga mugurii de bambus si gateste 3-4 minute.
• Adauga vinul si sosul de soia. Lasa cateva clocote, ca sa se formeze un sos mai gros.
• Serveste taietei cu legume si carne, presarate cu seminte de susan.

English version

For today, I have a Japanese recipe. The ingredients are hard to find here in Romania, but they started to be imported .

Soba noodles - Japanese noodles are made ​​from buckwheat. They have a gray color. They are  cooked in the same way as wheat pasta, that is simmered in boiling water with salt about 8 minutes. What I like is that they are already divided into portions, so it's easy to know how much  you have to boil. They have a texture similar to whole wheat pasta.

Wood mushrooms - in our country we use this name for two species of mushrooms:  Auricularia-polytricha and Auricularia Auricula Judae (or Juda's ear). The last one seem to be also called Mu Err (as written on the bag). They are called wood ears because they grow on tree bark. Therefore have a slight taste of wood and earth.Even cooked, the mushrooms have a slightly crunchy texture of food, which I enjoyed a lot.
In general these mushrooms are found dried, so they need to be soaked in water at least 30 minutes. After hydration they swell a lot.

  And now the recipe.

Ingredients for 3 servings:

•      400 g boneless chicken breast, diced
•      1 can bamboo shoots,
•      3 mu err mushrooms, hydrated
•      3 cloves garlic, finely grated
•      100 ml rice wine (or dry white wine)
•      3 tablespoons soy sauce (or to taste)
•      4 tablespoons corn oil (or peanut oil)
•      soba noodles, cooked
•      white sesame to sprinkle

How to:

•      Cut the mushrooms in strips.
•      Heat oil, then put the garlic and stir  2-3 times. Add the chicken and cook them at high heat, stirring frequently, 3-4 minutes.
•      Add mushrooms and cook them for 3-4 minutes.
•      Add bamboo shoots and cook 3-4 minutes.
•      Add wine and soy sauce. Leave 2-3 minutes to form a thick sauce.
•      Serve noodles with vegetables and meat, sprinkled with sesame seeds.