The reason for my excitment is because it is the same dish, that for years my family has called, "Chinese Noodles." It was one of those dishes, that I thought no one else ever had-- that our family had private ownership of it. I really thought my grandmother "made it up" ---and to be honest, even tho I loved it, I thought it was weird.
When I first got married (over 30 years ago), I was almost embarrassed to fix Chinese Noodles for my husband. Hard boiled eggs on top of noodles? Really?
We usually used leftovers to make Chinese Noodles...it was a good way to make a 2nd meal. We would have a roast on Sunday, usually pork, and the Chinese Noodles would be a Monday night quick meal.
My mom had these little Oriental rice bowls, that we would eat our Chinese Noodles in. They were white bowls with blue designs. I loved those rice bowls.
At Deep Dish South, Mary uses spaghetti noodles, but we always used...Chinese Noodles....
...hence the name. Other than that, the recipe is pretty much the same, or the assembly is pretty much the same. We never made a roast specifically for this dish, as I stated, we always used leftovers. And we didn't use as much broth, ours was more a "soupy pasta dish" rather than a "soup dish with pasta". But it's the same thing.
I insist you go to Deep Dish South and read the history Mary has uncovered on Yakamein Soup/Chinese Noodles. It's really interesting, and full of information, such as it being a hangover cure.
The Handyman asked if we were going to be drinking a lot at our party last night (we went to a going away party for our friends who are moving back to Australia), when I told him that it was called "Old Sober" in New Orleans.
Mary has uploaded a video telling some history about the dish...go watch NOW.
Mary's recipe is such a good one, and it is the one I made and pictured here.
I won't rewrite her recipe, but will leave it to you to go get her original on Deep Dish South
Leave it to your imagination how you (and my family ) could tweak it for a "Leftover" dish. It's not hard to do.
My cousin Linda has put a more modern twist on Chinese Noodles. Nowadays I fix it this way and it's very good. It's also quite a time saver.
Linda is a good cook, and should really have a food blog of her own. Or at least make a "Family Cookbook" for me, before all of our recipes are long forgotten.
The Modern Twist on Chinese Noodles
(or Yakamein Soup)
Leftover pork roast (or chops, steaks, etc) shredded
1/2 cup white or yellow onion, chopped
3 hard boiled eggs
2 cans vegetable broth
2 pks Ramen noodles--pork flavor
2 green onions--finely chopped
Put veggie broth, flavor packets from the noodles, the onion, and pork in a large pot and bring to a boil. You can add some water if you want it soupier. When it comes to a full boil, add the noodles, turn off the heat, cover and let stand for 3 minutes.
Ladle into bowls and garnish with green onions and hard boiled eggs.
Yummy, fast and a great way to use up that leftover pork roast.
In other news.....
we took a drive into the desert today.
We took a picnic.
Fried Chicken, apples, cheese, chips and a chocolate sheet cake.
Can you spot the antelope?
how long has it been since you've run on a dry lake bed?
Or checked out how low the desert reservoir is....