Bamboo Shoot Noodle Soup
Ingredients
200 grams wide noodles,boiled until al dente, drained
100 grams bamboo shoots,boiled, julienned
10 hard-boiled quail eggs
2 cloves garlic,crushed
1/2 onion, julienned
2 cm ginger,crushed
2 large red chili peppers,finely sliced diagonally
1 tablespoon fish sauce
2 1/2 teaspoons light soy sauce
1 teaspoon salt
1/4 teaspoon white pepper powder
1/2 tablespoons sugar
1 teaspoon sesame oil
750 ml chicken stock
1/2 tablespoon sago starchdissolved in 1 tablespoon water
1 scallion, finely sliced diagonally
1 tablespoon cooking oil
Cooking Steps
- Sauté onion, garlic, and ginger until fragrant. Add red chili peppers. Stir it until softened.
- Pour in chicken stock. Bring it to boil. Add bamboo shoots, fish sauce, light soy sauce, salt, pepper, and sugar. Stir it well. Cook it until boiling.
- Add sago mixture. Stir until bubbling. Add noodles and quail eggs. Stir well.
- Add sesame oil. Stir well and remove it from heat.
- Serve Bamboo Shoot Noodle Soup with a sprinkle of scallion.