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FISH NOODLE SOUP

  • 40 min
  • Easy
  • 10
  • 500 grams HARVEST GOURMET® Chargrilled Pieces
  • 5 tablespoons Chinese cooking wine
  • 1 teaspoon White pepper
  • 1 tablespoon Rice flour
  • 1 tablespoon Cornstarch
  • 2 kilograms Thick bee hoon
  • 4 liters Water
  • 100 grams MAGGI Concentrated Vegetarian Stock
  • 50 grams Ginger, sliced
  • 5 tablespoons Chinese cooking wine
  • 3 pieces Tomatoes, quartered
  • 70 grams Preserved sour mustard greens
  • 1 teaspoon White pepper
Preparation
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.
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