Shiitake powder adds the Umami taste - fried rice noodles with plenty of chicken

This recipe seals in the Umami taste of chicken and Shiitake in rice noodles. Quickly stir fry vegetables so that they taste crisp! This recipe uses chicken, but it can be delicious if you use pork or seafood instead as well. Zen monks found Forest-grown Shiitake is the best Umami enhancer for Vegan Cuisine more than 1000-years ago in Japan. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. Unlike Dried Porcini, Shiitake can enhance the Umami taste of your cooking without adding a mushroom flavor. Tips and tricks: Adding a little water to Shiitake powder and waiting 10 minutes before using, maximizes 3x the Umami Flavor! One dry Tbsp equals one pre-soaked tsp, the same Umami boosting power. The drying and rehydrating process of Shiitake produces "Guanylate," a natural Umami energizer. Guanylate amplifies the Umami taste of all foods. "Exploring Umami Using Shiitake Powder," Virtual Product Tasting on Sep 22 at Specialty Food LIVE! 2020 Our presentation: youtu.be/__vQxdQmKnY

Ingredients (4 people) (40 mins)

  • 150 g rice noodles
  • 150 g chicken breast
  • 1 Tbsp Shiitake powder-A
  • 1 Tbsp sake-A
  • A pinch of salt and pepper-A
  • 2 pieces (80 g) green pepper
  • 1 piece (40 g) red bell pepper
  • 1 bag (200 g) bean sprout
  • 10 g dried shrimps
  • 1 Tbsp salad oil
  • 100ml water-B
  • 3 Tbsp dried shrimp stock-B
  • 3 Tbsp oyster sauce-B
  • 1 Tbsp sugar-B
  • A pinch of salt and pepper-B
  • 1 Tbsp sesame oil
  • As you like coarsely ground black pepper

Steps

1
Soften dried shrimps in a bowl of water.
2
Soften rice noodles as indicated on the bag, and cut into easy to eat lengths.
3
Thinly chop chicken strips, and rub in A. Cut green pepper and red bell pepper into long julienne strips.
4
Heat salad oil and stir-fry chicken and dried shrimp. When the colors start to change, add vegetables from 3. Then add bean sprouts in order and stir-fry.
5
Add rice noodles combined with B. Stir-fry so that noodles absorb the stock. To complete, add sesame oil and coarse ground black pepper.

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