Chinese Seafood Noodle soup

This is a part of the series ……. For the Chef in u

Contributed by YUMMRAJ’s favourite Chef ANONYMOUS
Super easy to make & Super good to eat……………

On his fifteenth visit to Hongkong, YUMMRAJ suddenly came across noodle soup by sheer chance – serendipity. He liked it the first time & eventually liked it so much that he had five different versions of the same in four days of his stay. What struck me was the fact that supposedly this takes less than a minute to cook!!!!!

Healthy n tasty Chinese style noodle soup

I got only the stories sitting back in India.

So it was my turn to try out something of that kind so that at least I have an idea of how it tastes. Thus began my playing around with ingredients & hence this post.

Well, post that tiny story of mine, lets get to the cookology.

In Hongkong, almost any kind of seafood or meat slice is put into the soup. Sitting in land-locked Gurgaon, I did not have access to a variety of fresh seafood – so had to do with just prawns & fish. I chose betki. U may choose river sole or red snapper as well.

the seafood for noodle soup

U can also add thin strips of lamb/ chicken / tenderloin.

Marinate the prawns & fish chunks (as shown in the picture) in rice wine vinegar & soya sauce. Use white vinegar in case u cannot get rice wine vinegar.

marinated seafood for the noodle soup

Cut 1 pokchoy into large pieces.

pokchoy for noodle soup

Finely Chop 3 green spring garlic (similar to spring onion).

spring garlic

In absence of spring garlic, you may use 5-6 big cloves of garlic. If u use spring garlic, just chop & keep aside. In case of garlic, sauté it in a little oil & keep aside.

chopped spring garlic

Soak the rice noodles in water for at least ten minutes. Flat noodles taste the best in a noodle soup like this. Though in absence of flat noodles at home, I used rice vermicelli.

Boil water in a large vessel. Add 1 chicken stock cube. If u have actual chicken / seafood stock, u can use that. After the stock gets dissolved, add the marinated prawns & fish into the boiling stock. Let it boil for max 2 minutes. Add the spring garlic (or sautéed garlic) & pokchoy.

Once it comes to a full boil, taste & adjust the salt. Add the rice noodle to the soup & serve piping hot. The dish is subtle & tasty. If u want to spice it up, up might add Chinese red chilli sauce, chopped green chillies soaked in vinegar or soyabean sauce.

Enjoy this in the winters or rains.

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