Miswa Soup Noodles |
Serves : 4-6
Ingredients :
6 ounces miswa (fine wheat-starch vermicelli)
5 ounces fresh, cleaned squid
4 ounces raw shrimp, shelled and deveined
4 ounces poached boneless, skinless chickne or boiled pork
6 cups fish stock
1 teaspoon sugar
1 cup fresh bean sprouts
1 cup shredded Napa cabbage
2 to 3 teaspoons tamari or light soy sauce
1/2 cup finely sliced scallion greens
small sprigs of cilantro (chinese parsley)
lime wedges
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Method :
- Bring 11/2 quarts of water to a boil, add the noodles, and cook for about 1 minute. Remove from heat and let them stand for 1 minute more, then drain.
- Cut the squid into rings or score and cut into squares. slice the shrimp in half lengthwise. Slice the chicken or pork, stack the slices together, and cut into fine shreds.
- Bring the stock to a boil, add the sugar, squid, shrimp, bean sprouts, and cabbage, and cook for 2 minutes. Season with soy sauce. Add the noodles and heat through, then ladle into bowls.
- Arrange a little stack of the shredded meat on the noodles, garnish with the scallion greens and cilantro, and serve with lime wedges for squeezing into the soup to taste.
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