Fish Noodle Soup

  • 0:40 TIME
  • 10 Portions
  • easy



500g HARVEST GOURMET® Chargrilled Pieces

5tbsp Chinese cooking wine

1tsp White pepper     

1tbsp Rice flour

1tbsp Cornstarch

2kg Thick bee hoon




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.