Bamboo shoot noodle soup is enriched with quail eggs, sliced chili and sesame oil. enjoy it while still steaming hot to maximize its flavor and aroma.
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.
Dina
Dina
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