Chinese
Chinese - Fujian Min Cuisine
Fujian Seafood Noodles
Chef's Menu Description
Wok-tossed noodles seared over ferocious heat with spring onions, beansprouts, aromatic garlic, and savoury seasoned sauce.
Ingredients
- • 300g thick yellow noodles
- • 200g squid, cleaned and sliced
- • 150g prawns, shelled and deveined
- • 100g fish balls, halved
- • 80g napa cabbage, sliced
- • 1.2 litres seafood stock
- • 2 tbsp red rice wine (hongzao jiu)
- • 1 tbsp light soy sauce
- • 2 tsp cornflour mixed with 2 tbsp water
Preparation Steps
1
Phase 1
Blanch the yellow noodles for 30 seconds and drain.
2
Phase 2
Simmer the squid, prawns, and fish balls in the stock for 2 minutes; remove.
3
Phase 3
Stir the red rice wine and soy sauce into the stock.
4
Phase 4
Pour in the cornflour slurry and stir until the broth coats a spoon.
5
Phase 5
Add the seafood back with the cabbage and simmer 2 minutes.
6
Phase 6
Divide the noodles among bowls and ladle the seafood gravy over the top.
7
Phase 7
Serve immediately, garnished with spring onion.