Home-made Noodle Soup 清汤面
Recipe source : Doris Choo
I used the whole 500g of freshly-made egg noodles to cook noodle soup. The amount almost filled up my whole wok to the brim. There is no way the three of us at home could finish that amount of food! Knowing that soupy noodles has to be eaten almost immediately, I quickly packed them into a tiffin carrier for my sister-in-law who lives a few blocks away from our house. SK's sister was all smiles when he delivered the tiffin carrier containing the hot and steaming home-made noodles to her doorstep.
500g fresh home-made egg noodles
350g lean pork, marinated with 1 tbsp soya sauce and 1 tbsp cornflour
5 pieces deep-fried fishballs, sliced
4 stalks of ( choy sum), cut into sections
800ml chicken stock
1 tbsp minced garlic
2 tsp salt, or to taste
1/2 tsp pepper
2 tbsp cooking oil
Home-made Hong Kong-styled alkaline egg noodles
Please visit my post on egg noodles for the recipe and instructions
Choy sum, pork slices, shrimps and fishball slices
1. Prepare 500g of egg noodles which has already been par-boiled.
2. Heat wok until hot. Add cooking oil and saute the minced garlic until fragrant.
3. Add chicken stock and water and bring to a full boil.
4. Add choy sum, marinated pork slices, fishball slices and shrimps.
5. Once the contents start to boil again, add in the par-boiled egg noodles.
6. Let simmer for 3 to 4 minutes and switch off the flame.
7. Serve immediately.
8. Portion is enough for four to five people.
Looks so yummy!
See the texture of the egg noodles ?
They are definitely different from the store-bought yellow noodles