I had wanted to buy a packet of these noodles before I fly back from Taipei but thanks to the bigger than expected boxes of sun biscuits and pineapple cake, I had to forego getting the noodles because I had no time to go searching. Most convenient stores only carried the bowl version and that was too bulky. That left me with a big craving but also the motivation to search out recipes to cook this soup noodle and now I have a much more healthier version to go to. This soup noodle is very comforting and great for a cold day.
- 2 boneless chicken thigh / 1/4 chicken / 2 chicken wings
- 250 gm noodles / beehoon / mianxian
- 100 gm leafy vegetable / xiao bai cai / shanghai green
- 10g m goji berries
- 1 shallot
- 10 gm ginger
- 100-150 ml hua diao wine
- 100-150 ml water
- 25 ml light soy sauce
- 10 ml oil
- Pinch of salt
- Clean and pat dry chicken and marinate with a little hua diao wine and light soy sauce for 15-30 mins
- Slice shallot into thinly and slice ginger into pieces
- Add oil to pot and stir-fry ginger and shallots until fragrant
- Add in marinated chicken and fry until chicken is almost cooked
- Pour in the hua diao wine and water to cover the chicken pieces and bring to boil
- Reduce heat and add in goji berries to simmer for 5 mins
- Add in remaining soy sauce and salt to taste when chicken is cooked.
- In a separate pot, bring water to boil, blanch vegetables and cook noodles / mian xian / beehoon. Drain off the water
- Pour noodles and vegetables into serving bowl and cover with soup and chicken. Serve hot.
Anything soupy is always great on a cold rainy day or when one is feeling below the weather. Mee Suah is thin salted noodle made of wheat flour originating in Fujian, China. This is another comfort food made for the sick and common in households.
- 2 eggs with 1 tsp light soya sauce, beaten
- 1/2 tbsp olive oil for frying egg
- 1 1/2 rice bowls of water / stock
- 50 gm of pork / pork belly
- 1 bundle of mee suah
- Some vegetable optional
- Light soya sauce / sesame oil to taste
- Heat oil in pan and swirl to spread oil evenly. Pour in egg mixture. When egg is semi-cooked, scramble using spatula and cook in chunks. Take care not to over cook egg.
- Add water to pan for soup base and add pork and vegetables and simmer briefly to cook. Season soup with soy sauce (don’t add for stock). Alternatively, dish out pork and vegetable and use the soup to cook mee suah without adding any soya sauce. and skip step 3.
- In another pot, bring some water to a boil and add in mee suah. Cook for about 30 seconds until strands soften and separate.
- Drain and transfer mee suah into serving bowl and ladle soup over and add the fried egg.
- Serve immediately as the mee suah will soak up the soup.
Recipe adapted from
It’s been a while since I cooked soup and I’ve always been tempted to cook something besides the usual ABC soup so I decided on Old Cucumber (老黄瓜） since the ingredients needed are pretty generic and not hard to find.
- One small to medium size Chinese old cucumber
- 1.8 litres of water
- 10 red dates (optional)
- 6 dried scallops
- 200g pork ribs or lean meat
- 1 piece dried cuttlefish
- 1 sweet corn, cut to small pieces (optional)
- 1 medium carrot, peeled and cut
- salt, to taste
- Scrub the skin of the old cucumber clean and cut it in half, length-wise. Scoop out the seeds using a spoon. Cut into smaller chunks.
- In a small pot, blanch the pork ribs in boiling water for a few minutes (so as to remove the scum bits). Drain the pork ribs and set aside.
- In a soup pot, add old cucumber chunks, blanched pork, water, red dates, dried scallops, dried cuttlefish, sweet corn and carrots. Bring to a boil, then reduce heat and simmer the soup over low heat for about 40 minutes. For best results, keep warm in thermal pot for four hours prior to serving.
- Season to taste with salt.
Recipe from Noobcook