Spicy seafood noodle soup
|3 small rounds||dried egg noodles|
|9||prawns — shelled|
|120 g||cabbage — roughly chopped|
|10||button mushrooms — thinly sliced|
|3||fresh green chillies — halved vertically, with the seeds in (adjust according to your preference)|
|2 tbsp||fish sauce|
|2 tbsp||dark soy sauce|
|1 1/2 tsp||rice vinegar|
|1 tbsp||sesame seeds|
|6||garlic cloves — finely chopped|
|1 tsp||fresh ginger — finely chopped|
|1 tbsp||red chilli powder|
|1 tbsp||smoked paprika|
|3 tbsp||sesame oil|
|5 cup||chicken stock|
|dried chilli flakes — optional|
|lemon — optional|
In a wok, pour sesame oil and add the aromatic veggies (garlic, ginger, chilli) and sauté on a low heat to release the aromas (approx. 3-4 minutes).
Increase the heat to high and add spices (chilli powder and smoked paprika, sesame seeds) and sauté for approx. 4 minutes until the spices get slightly toasty).
Add the rest of the veggies – cabbage and mushroom and stir fry until they’ve sweated slightly.
Pour in fish sauce and soy sauce directly around the sides of the wok (not onto the veggies).
Pour in all the chicken stock, followed by the rice vinegar.
Bring the soup to boil and then add the seafood (prawns and calamari) to the mix and cook for approx. 5 minutes.
Add dried noodle rounds into the soup to cook in there for approx. 10-15 minutes, or alternatively cook the noodles separately in plain water (according to packet instructions) and set aside once ready. If using udon noodles, add them to the soup slightly later as they’re not dried and need less cooking time.
Once ready, serve with a squeeze of lemon juice and a sprinkle of dried chilli flakes (both these steps are optional and adjustable to preference).
⁃ The spiciness of the soup is adjustable but note that both the chilli powder and paprika are great for the rich colour (and smoky flavour) of the soup
⁃ Pouring the soy sauce and fish sauce directly to the hot wok (instead of pouring it into the veggies) makes a difference in the flavour
⁃ There’s no need to add salt to this dish (unless you prefer) because the fish oil and soy sauce are both highly salty. For this reason, use reduced-salt or unsalted chicken stock. Remember you can always add salt at the end, but you can’t remove it… so don’t go too heavy on the salt
⁃ Cooking the noodles in the seafood soup is a smart shortcut that ensures that the noodles absorb the seasoning and flavours well, however they may be cooked separately in salted water just as well
⁃ The seafood need not be thawed when cooked (if it is frozen). You may opt for deshelled prawns if preferred… however, note that the shells pack a whole lot of seafood flavour
⁃ Adding chopped green onions to the aromatic veggies is a great option if preferred
⁃ Increase the soup volume – if desired – by adding water or stock and allowing to simmer for a few minutes before serving
Reprinted with permission from Reneiloe Rakgantswana from Renyummy Taste, follow along on Instagram for more.