Chinese
Chinese - Hakka and Teochew
Teochew Broth Noodles
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 200g thin egg noodles
- • 1L pork or chicken stock
- • 150g fish balls or beef balls
- • 100g choy sum, trimmed
- • 2 tbsp fried shallots
- • 1 tsp white pepper
- • 1 tbsp light soy sauce
- • 2 spring onions, sliced
Preparation Steps
1
Phase 1
Bring the stock to a boil and add the fish balls; simmer 5 minutes.
2
Phase 2
Cook the noodles in a separate pot until just tender, then drain.
3
Phase 3
Blanch the choy sum in the noodle water for 1 minute.
4
Phase 4
Divide the noodles and greens between bowls.
5
Phase 5
Ladle over the hot broth and balls and top with soy sauce, pepper, fried shallots, and spring onions.