Noodles with summer vegetables

Summer brings with it long days, sunshine, clear skies and its cornucopia of lush fruits and vegetables. Looking around my kitchen one afternoon, wondering what to make for dinner, I pondered a single leftover sun-ripened tomato-in-vine and an ear of white corn that recently left the farm. Now I can feast on corn boiled in nothing but water for the entire harvest season, as I had done the past 2 days, but my husband does not care for the flossing that needs follow. A quick look around my pantry resulted in this global mix of cuisine – north asian noodles with south-east asian dried seafood with summer bounty found in western climes.

2 skeins shanghai (white) noodles, cooked according to instructions
1 ripe tomato
1 white or sweet corn, kernels shucked
3 sprigs leaves from shallots, chopped finely (or spring onions)
4 chinese dried mushrooms, soaked and sliced
tip-of-handful dried shrimp, soaked
tip-of-handful ikan bilis (anchovies), soaked to remove excessive salt
2 dried scallops, soaked to soften
minced garlic
chinese cooking wine
fish sauce

Serves 2

Saute garlic till fragrant.
Add corn kernels and stir-fry generously for about 30 seconds.
Add in dried mushrooms and keep frying at high heat.
Add in shrimp, ikan bilis and scallops till mostly cooked.
Toss in tomatoes and give it quick stir. The ingredients should be mostly quite dry by now.
Add a splash of cooking wine, a dash of fish sauce adjusted to taste and about 2 tbsp of water reserved from soaked shrimp and scallops. Keep heat high for 10 seconds before lowering to medium heat to simmer for about 1 minute.
Stir in shallot leaves before serving.

20140626_201030 Shanghai noodles with summer veg

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