Chinese noodles for the soul

I recently took a very much-needed day off from work. I woke up and it was as if my body had shut down on me. I was busy that whole weekend — attending events, cleaning my house, meeting obligations, etc. — and I had somehow forgotten to rest, which I know so many of you can relate to.

I woke up to my alarm, snoozed it a few times, and still could not build up the strength to get out of bed. I literally felt sick. After deciding to stay home from work, I caught up on some sleep, but once I was up, I couldn't figure out what to do with myself. (Obviously, I'm not used to having so much free time on my hands.) So, naturally, I began to cook.

First, I made a soup to help soothe my battered body/mind/soul — thinking of the saying, “Chicken Soup for the Soul.” Then, I thought I’d make some dough for noodles later. I couldn’t give you exact measurements for the dough recipe, I mostly eyeball it — at least that’s how Mom taught me. I add flour and water, until the dough is just right — not too sticky, not too dry. Next, I let the dough sit under a damp cloth for at least half an hour (In this case, it was longer, as I drifted off to sleep again).

I woke up later that day HANGRY — the signs of my appetite returning told me that the day off was already helping. I rummaged through my freezer and pulled out some ground chicken. I quickly defrosted and began browning the meat in coconut oil and garlic. Seasoning with some sesame oil, oyster sauce, light shoyu, salt and pepper. I let the meat caramelize and crisp up.

Back to the dough. Traditionally, this dough is meant for soups, specifically a Chinese soup sacred to my family (It's literally called, Chinese Noodles — real original!) I had my fill of soup, however, and opted to boil my noodles/dumplings instead.

Remove the cloth and pull at a section of the dough. Knead at the end of the dough with your fingers, pulling pieces away from the bulk of it, until you’ve reached the desired size and thinness (or thickness) you’d like for your dough dumplings/noodles. I like mine on the thicker side. Drop the ripped pieces off into salted boiling water.

 

After the dough dumplings/noodles are done boiling, pull them from their hot bath and drain. I simply added the chicken to a bowl of dough dumplings/noodles and topped it all off with chili flakes and green onions.

 

They may not look the nicest, but it was still delicious, and exactly what I needed.

Something else occurred to me that day: Even when my body and mind were weary, I still had the desire to cook, to create. Part of my individual healing process, I guess. Almost as if cooking healed me. And when I think about it, I can see now that cooking has always been a way for me to clear my mind, light a fire in my life, and pull me out of the slumps.

Do what you love and let your passions heal you. Don’t ever let yourself fall away from life, from motivation. It’s important to rest, but get right back in there afterward.

BON APPETIT!