Today's entree is Hot Egg Noodle Seafood soup. This is one of my alternative dishes. I draw upon this dish for a change of pace, or when "PHO" just isn’t going to hit the spot. I would like to share a little story about how I came to use these yellow egg noodles pictured here as this is my first time using them. I was at the grocery store and was overwhelmed by so many different brands. Even though it wasn’t my first time making this soup, it was for some reason the most confusing moment in Egg Noodle buying history.
There were not less than fifteen different styles and brands, and I did not have a clue which to choose. As I stared at the bags of noodles, a stocker from the market came around to fill the counters. I cornered him and started the egg noodle interview. I asked which brand he uses and why, which he sees, or hears people praise, and which he has to stock the most? After the interrogation, I calculated his answers and weighed them against my “whys” carefully and finally picked one I thought best matched with what I wanted to accomplished. The chosen noodles are on the thin side, and normally used in chow-mein. But as savvy cooks would know, this dish’s star ingredient is the noodles, then the broth, and if the noodles aren’t right, it won’t taste good.
I am not going to go into the process, but instead I’ll discuss more about the ingredients. This dish includes: delicious chicken broth with appropriate seasoning to the taste, fillet cuttlefish -- cleaned and cut into one inch squares and checkered, large prawns peeled and de-veined, nugget chicken breast -- stir fried and seasoned, and for the dressing: Chinese celery, bean sprouts, cilantro, and browned thinly sliced garlic and shallots.
Hope you enjoyed reading about my Hot Egg Noodle Seafood soup. This is written based on my own likes and dislikes and not for profit in any way.