I made this noodle dish for a Thanksgiving lunch that I was
invited to. Since I wasn’t able to respond until the night before, I had to
think about which dish I could make the next morning, since the dish couldn’t
take too long to make and I had to use ingredients that were on hand.
Fortunately I had some chicken marinating in the refrigerator, but it wasn’t
enough to be the only meat ingredient in the dish. So I decided to add some
Cantonese pork sausage, which adds a nice flavor to any dish. All the other
ingredients needed for a noodle dish were in my pantry or in the refrigerator.
The shallot sauce was a nice flavorful addition to my normal noodle dish
finishing sauce.
The recipe has been scaled down to produce a more normal
sized dish since I made a large amount of noodles for the lunch. Finally, since
I was pressed for time, I didn’t get a chance to take pictures after I cooked
the dish. It was only after I came back home from the lunch that I got a chance
to take pictures of the cold leftovers (of which, there wasn’t much).
Enjoy!