In the recipe, I added yam to the noodle soup. With yam added the soup is thicker when the yam turns soft and more aromatic.
Ingredients
[serves 3-4]
4 bundle of soybean noodles [tau chiam noodles]
2 pieces dried mushroom - soaked and cut strips
1 tbsp dried prawns - wash and drain
150 gm meat slices - marinate with light soy sauce and cornflour
150 gm yam - peeled and cut chunks
150 gm yam - peeled and cut chunks
1 tbsp chopped shallots and garlic
some cut chilli
seasoning - salt, chicken stock granules and pepper to taste
1/2 tbsp oil
1 litre water
1 litre water
- Blanched noodles in boiling water to cook and drain [cook noodles as per instructions - depending on what noodles used]. Set aside.
- Heat oil in a wok [I use my brass wok to cook and serve], lightly fry the yam, dish up and set aside.
- Add a little oil, saute shallots and garlic until aromatic and golden. Add in mushrooms and dried prawns, fry until fragrant, then add in the meat slices. Fry for several seconds, add in water and seasoning. Bring to boil for 5-10 minutes. Taste to adjust seasoning, add in yam to cook over low heat.
- Add in blanched soybean noodles to cook. The soup will thicken slightly, add more water if you like to have more soup.
- Off fire and serve immediately once the yam is soft.
- Scoop up noodles into serving bowls, garnish with chopped coriander and sliced red chilli and a dash of pepper.
Notes:
- You can use any type of leafy vegetables you prefer. I usually add more vegetables and try to cut down on meat.
I'm submitting this post to Little Thumbs Up Event January 2015 [Noodles and Pasta] organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite DIY and hosted by My Bare Cupboard
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