Whenever I return home from a trip, especially during the winter, I am always looking forward to eating something delicious and piping hot, but simple to prepare. A steaming bowl of Taiwanese-style noodle soup is usually my go-to choice.
Taiwanese noodle soup is one of my favorite dishes. You can add many different types of ingredients according to your taste. If you prefer something simple, you can add only meat to the noodle dish. If you want something fancy, you can add seafood to it.
Here is a basic recipe that brings together seafood, pork and vegetables for a warm, hearty treat.
- 12 shrimp, peeled and deveined, marinate with 1/8 tsp of salt and ½ tsp of cooking wine
- 1 or 2 calamari steak pieces, cut into strips
- 1 cup of pork strips, marinate with 1 tsp of soy sauce
- 3 green onion, cut into one inch sections
- 3 cups of shredded cabbage
- 3 Tbsp. cooking oil
- 2 cans of chicken broth 14.5 oz. each approx.
- 4 cups of water
- ½ tsp of white pepper
- ½ tsp of salt
- Some cilantro
- Package of noodles
- Heat oil over medium heat temperature in a wok or large pot, and sauté the green onion until fragrant.
- Raise the heat to medium/high and add pork strips, then stir fry until meat turns pale. Then add shrimp and calamari strips and cook for another minute, following with the addition of 1 teaspoon of light soy sauce. Remove the contents of the wok and set aside.
- Cook noodles as indicated on the package instructions. Divide the cooked noodles into four parts and put into big noodle bowls.
- Pour two cans of chicken broth and four cups of water into the wok and bring to a boil. Add cabbage, white pepper and salt to taste, then cook until boiled. Pour the cooked seafood combination back into soup and bring to a boil again.
- Add soup to the noodles and garnish with fresh cilantro and serve. Makes four servings.
I used Taiwanese-style yellow noodles in this recipe. You can choose to substitute these noodles with regular white noodles or homemade noodles if you prefer.