Kocha Flavour Noodle Soup

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

Ingredients

[serves 1]

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  

1. Blanched noodles in boiling water to cook and drain [cook noodles as per instructions - depending on what noodles used].  Set aside.
2. 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.
3. 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].

Note:

• You can use any type of leafy vegetables you prefer.  I usually add more vegetables and try to cut down on meat.