This is a light fragrant Noodle Soup, with Oriental flavours, kind of lazy yet fancy, when you don't really want to do much cooking but still want to treat yourself a fancy wholesome meal. Pretty easy to make if you have the stuffs ready in your refrigerator.
Time:
Serves : 4
INGREDIENTS:
METHOD:
Recipe by: Sourav Pal
Time:
Serves : 4
INGREDIENTS:
- Double Egg Noodles : 2 packets
- Gadre Crabstick : 8-10
- Cabbage : 100 g sliced
- Bokchoy : 2-3 chop the stem and leaves roughly in chunky pieces.
- Button Mushroom : 100 g thinly Sliced
- Shallots : 3-4 medium, chopped roughly
- Garlic : 3-4 large cloves finely chopped
- Spring Onions : 2-3, chopped fine.
- Cilantro Leaves : 2 tbs, chopped
- Lemongrass : 1 small stem crushed
- Peanuts : 3-4 tbs, roughly chopped
- Mirin : 3 tbs
- Light soy : 3 tbs
- Cider Vinegar : 2+1 tbs
- Thai Sweet Chilli Sauce : 4 tbs
- Chicken Stock
- Salt, sugar n pepper for seasoning
METHOD:
- Preparing The Chicken Stock:A quick tip to get a clear flavourful broth is to use chicken leg bones, add a cup of water, microwave at high for 2-3 min and discard the water. Now add fresh water in adequate amount flavour with a few bokchoy stems, cabbage leaves, crushed garlic and shallot clove a little cider vinegar and mirin. Season well with salt, sugar & pepper and microwave for 15 min at medium power. Now fish out everything from the broth to get clear chicken stock.
- Preparing the soup :First of all boil the noodles for 5-6 min or untill just done, drain out the water and pour cold water over this to stop the cooking process, drain out, add a little oil to this, mix well and keep aside.
- Now break the crab sticks in individual strands.
- Dust some cornflower over noodles and crab strands separately and deep fry them on a high flame untill light golden crisp. Roughly mix the crab strands and noodles together and keep aside on a dry plate.
- Now add a little vegetable oil in a heavy bottom pan. As the oil heats up quickly add the garlic, lemon grass and shallots. Stir fry for 10-15 sec and add the bokchoy stems and mushroom. Season with a little salt but DO NOT lower the flame as water start to come out from the mushrooms add the bokchoy leaves and cabbage leaves, light soy, 2 tbs cider vinegar and mirin. Mix well everything and add the stock. Do not overcook the leaves before adding the stock, they should retain their green colour.
- Bring everything to boil, then lower the flame to medium-low and add the chopped cilantro and spring onions.
- Cook for 5 mins and switch off the gas.
- Now in a separate small frying pan dry roast the peanuts first, add a little oil, thai sweet chilli sauce, 1 tbs cider vinegar and a little water & salt. Cook on a low flame untill a sticky syrup like consistency is achieved.
- Now take a soup bowl, place the crispy fried noodles and crabs at the centre. Slowly pour the soup along the sides of the dish. Lastly drizzle the thai peanut sauce over the noodles and garnish with some baby bokchoy leaves to serve.
Recipe by: Sourav Pal