KINGHAT PRAWNS NOODLES SOUP WITH EGGS

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Noodles are an essential ingredient in Chinese cuisine. There are different varieties of shapes and width that vary to the region production. White Noodles are made from either wheat flour or rice flour. Wheat noodles are more commonly produced and consumed in northern china. Rice noodles more consumed in southern china. Egg may also be added to noodles made from wheat flour to add color or flavor. They consist wheat flour, salt and water, with the addition of egg.

Noodles being an essential ingredient is eaten on all occasions. It is traditionally served for birthdays, New Year and weddings. This is because long noodles are symbol of longevity in Chinese tradition. When cooked they are never cut or broken by the cook, and if they can be eaten without biting through the strands, it is considered even more auspicious.

The history of soup might be as old as the history of cooking. Chinese soup has been an important part of Chinese food culture for a long time. It is considered to be one of the most nutritious and digestible food types. The sweetness of the soup symbolise for the whole year to be sweet. And if boiled eggs are used it represents fertility or life. Similar to western Easter eggs, in Chinese culture eggs symbolize birth or new start. For eggs to be served to guests during an important birthday such as the first month or first year is very significant. Eggs are dye red, the colour red means prosperity and good fortunes in Chinese culture. Also during birth if the baby is a boy. Odd numbers of red eggs are prepared, if it’s a girl, even number of red eggs.

Preparation time 20 mins
Cooking time 15 – 20 mins
Serves 4

Ingredients

–          220g Raw prawns
–          4 boiled eggs cut in half
–          150g exotic mushrooms
–          120g baby Pak choy (4 in numbers)
–          1 red jalapeno chopped ( optional)
–          1 spiralized carrot
–          ½ spiralized cucumber
–          3 spring onions diced
–          1 tablespoon of fresh grated ginger
–          1 tablespoon of minced garlic
–          1 tablespoon of ajinomoto ( monosodium Glutamate)
–          2 tablespoon of vegetable oil
–          1 tablespoon of sesame oil
–          1 cube of fish or vegetable stock
–          1 tablespoon of oyster sauce
–          1 star anise
–          5 cups of water
–          375g uncooked egg noodles
–          Extra sliced ginger, coriander leaves to serve.

Preparation

Boil the egg till fully cooked, peal and set aside

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Spiralize the carrots and the cucumber.

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Cook the egg noodles, drain and set aside

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Dilute the stock cube in one cup of boiling water

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Get the other ingredients ready.

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Method

In a wok or large saucepan, heat the oil over high heat. When hot stir-fry the mushrooms for 2 min, until golden and soften. Remove and set aside.

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In the same wok. Combine the stock, water, garlic, ginger, oyster sauce, star anise, sesame oil and monosodium. Bring to the boil over high heat. Reduce the heat to low and simmer for 3-5 mins.

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Add the prawns into the broth and simmer for 5 min until pink in colour.

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Add the Pak choy, jalapeno, carrots and cucumbers. Simmer on low heat for 2 mins, until the leaves begin to wilt.

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Return the mushrooms to the wok, along with the spring onions and simmer for 1 min.

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Remove from heat. Serve the soup over boiled noodles in bowls with the egg on the side. Garnish with the sliced ginger and coriander.

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Enjoy with soy Sause, chilli oil or preserved black beans and chilli to suit your taste.

Dyed red eggsf

If you celebrating and want to present red dyed egg.  Put the eggs in cold water then boil with pinch of salt and dash of white vinegar to strip the waxy coating from the egg. Cook for 15-20 mins.
Once the eggs are hard boiled, immediately place each egg carefully into a bowl filled with red food colouring. Use two table spoons to hold and tern the eggs .Carefully coat the eggs evenly with dye than allow as much dye to drain as possible. Use paper towel to soak up excess dye then transfer into a clean bowl for dye to dry.

Tips for boiling eggs

Put the eggs in a pan of cold water. Place 6 eggs at a time. Cover with water by an inch. On high heat bring the water to rolling boiling point without the lid on. As soon as the water comes to a boil, remove the pan from the heat and cover with the lid. Set your timer for the desired time. Below is how long each will take.

For runny soft boiled eggs barely set whites: 3 minutes

For slightly runny soft boiled eggs: 4 minutes

For custardy yet firm soft boiled eggs: 6 minutes

For firm yet still creamy hard boiled eggs: 10 minutes

For very firm hard boiled eggs: 15 minutes

To peel the eggs easily. Tap the cooked eggs gently. Place the eggs in a bowl of ice water for 1 min. peel when ready to eat. To store any unused eggs in a refrigerator, still in their shells, within 2 hours. They can be stored in the fridge for up to 1 week.

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