This is a family style/way of cooking a variety of noodles [beehoon, instant noodles, soybean noodles and fat rice vermicelli]. Most times, yam or pumpkin are used to cook the noodle soup but you can omit these if cooking for 1 or 2 people. Of course, if yam is added the soup will be thicker when it turns soft and more aromatic because of the yam. Here I am not adding yam because I am cooking it for a light lunch.
In Taiwan, this noodle is served together with Taiwanese Chicken Rolls [see posting]
|Ingredients for noodle soup|
1 bundle of rice vermicelli [beehoon] - soak for 5 minutes and drain
1 dried mushroom - soaked and cut strips
some dried prawns - wash and drain
some meat slices - marinate with light soy sauce and cornflour
some cut shallots and garlic
1 stalk mustard leaves [chai sim] - wash and cut
some cut chilli [optional]
seasoning - salt, chicken stock granules and pepper to taste
1/2 tbsp oil
300 ml water
- Blanched noodles in boiling water to cook and drain [cook noodles as per instructions - depending on what noodles used]. Set aside.
- Heat oil in a saucepan, saute shallots and garlic until aromatic and golden. Add in mushrooms and dried prawns, fry for a second. Then add in the meat slices. Fry until aromatic, add in water and seasoning. Let it boil for 5-10 minutes. Taste to adjust seasoning. Off fire. Can prepare until this stage and keep aside until meal time.
- When serving noodles, bring soup to boil again, add in noodles and vegetables. When vegetables are cooked, dish out into a bowl to serve. Add pepper and red chilli. [When cooking for 1, I used a claypot to cook the soup and serve noodles in claypot - less cleaning up to do].
- You can use any type of leafy vegetables you prefer. I usually add more vegetables and try to cut down on meat.