Satay Noodle Soup
A delicious and authentic noodles and dumplings recipe for Satay Noodle Soup, prepared with traditional seasonings and techniques.
Ingredients
- • 1 lb (450 g) fresh Alkaline noodle
- • 6 choy sum ((baby bok choy))
- • 1 cup bean sprouts
- • 2 cloves garlic (crushed)
- • 1 spring onions (sliced)
- • 1 tablespoon peanut oil ((or vegetable oil))
- • 4 tablespoons Shacha sauce
- • 2 tablespoons unsalted smooth peanut butter
- • 4 cups chicken broth
- • 8 tofu puffs (halved)
- • 8 fish balls
- • 8 to 10 prawns (peeled and deveined)
- • 2 teaspoons fish sauce
- • Salt ((to taste))
- • Chilli oil to taste, if prefer a spicy taste ((Optional))
Preparation Steps
Bring a large pot of water to a boil. Boil the noodles according to the package directions. Drain, then rinse quickly with running tap water to stop cooking. Drain again and portion the noodles into two individual serving bowls. Reserve the boiling water.
Use the same water to blanch the choy sum and bean sprouts separately, for 1 minute or so, until just cooked through. Once done, drain and transfer to the bowl with the noodles.
Add the crushed garlic and white part of the spring onions onto the noodles.
Add the oil into a medium-sized pot and heat over medium heat until hot. Add the garlic and spring onions whites. Stir fry a few times to release the fragrance.
Turn to medium-low heat. Add the shacha sauce and the peanut butter. Stir and cook to release the fragrance, 1 minute or so.
Pour in the chicken broth, stir to mix well, and heat over medium-high heat until boiling. Add the tofu puffs and fish balls. Cook for 5 minutes, until the fish balls are cooked through.
Add the prawns. Cook for another minute or so, until the prawns just cooked through. Taste the broth. Adjust the seasoning by adding a pinch of salt, if needed.
Transfer the hot broth into the noodle bowls. Portion the tofu puffs, fish balls and prawns into each bowl. Garnish with the green part of the spring onions. Serve hot as a main dish.