Fish Noodle Soup

  • 0:40 TIME
  • 10 Portions
  • easy

Method

INGREDIENTS

500g HARVEST GOURMET® Chargrilled Pieces

5tbsp Chinese cooking wine

1tsp White pepper     

1tbsp Rice flour

1tbsp Cornstarch

2kg Thick bee hoon

 

 

SOUP:

4lt Water

100g MAGGI Concentrated Vegetarian Stock

50g Ginger, sliced

5tbsp Chinese cooking wine

3 x Tomatoes, quartered

70g Preserved sour mustard greens

1tsp White pepper     

  1. Marinate the HARVEST GOURMET® Chargrilled Pieces with Chinese cooking wine and white pepper for 10 minutes.
  2. Mix rice flour and cornstarch. Coat HARVEST GOURMET® Chargrilled Pieces evenly with the mixture, and shallow fry till golden brown.
  3. For the Soup, combine all ingredients in a pot and bring to boil. Simmer for 15 minutes.
  4. To assemble noodles, first blanch thick bee hoon in a pot of boiling water for 1 minute, drain bee hoon thoroughly. Portion noodles in bowls, pour in the soup and add fried HARVEST GOURMET® Chargrilled Pieces. Ready to serve.