I'd like to share a little story about how I came to use these yellow egg noodles as this was my first time using this brand. 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 Yellow / 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 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 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 savvy cooks would concur this dish’s star ingredient is the noodles, then the broth, and if the noodles are not up to par - the whole dish is done for.
Yields: 6 servings
1 quart chicken broth
1 (16-ounce) package fresh thin egg noodles
2 teaspoons salt
2 tablespoons canola oil
2 cloves garlic, finely minced
2 shallots, thinly sliced
2 tablespoons sugar
1 red Thai bird chile, seeded and finely chopped
10 ounces raw large prawns peeled and de-veined,
½ pound pre-cleaned baby squid /fillet cuttlefish. Cut into one inch squares and scored.
1-½ teaspoons black peppercorns
2 tablespoons Chinese chives, cut into 3"-pieces
1 dozen quail eggs
2 tablespoons green onions, chopped
1 tablespoon cilantro, finely chopped
Directions for Preparing the Egg Noodle Seafood Soup - Mi` SeafoodIn a 5-quart stockpot, bring 1-¼ quarts of water and the chicken broth to a boil. Taste and adjust seasoning. Add 2 tablespoons of sugar. The secret is to balance the sweetness and the saltiness. Cook for about 5 minutes. Set aside.
Add the chopped red Thai chile, 1 clove of garlic and 1 teaspoon to the shrimp. Mix well.
Hard cooked quail eggs: Place the eggs in a saucepan. Cover them with water. As soon as the water reaches a full boil, add ½ teaspoon of salt. Lower the heat to medium-low. Cook for about 2-3 minutes. Turn off the heat. Cover with a lid and let the quail eggs sit for about 10-12 minutes. Transfer to an ice bath. Cool the eggs completely. Peel and set them aside.
How to Warm and Prepare the Egg Noodles - Mi` SeafoodOn a large platter, untangle and separate the egg noodles. Form individual servings.
When you're ready to serve, fill a medium-sized pan with about 2 quarts of water. Bring to a boil. Place a deep bouillon strainer (or a large strainer that can fit in the pan) and add an individual serving of the egg noodles. Wait for the water to come back to a boil (about 1-2 minutes) then cook for about 30-45 more seconds. Lift the strainer, drain the liquid and transfer the noodles to a serving bowl. Repeat for each individual bowl.
Presenting the Egg Noodle Seafood Soup - Mi` SeafoodIn the same pan, add the rest of the oil and the shallots and cook until caramelized. Transfer the shallots to the broth, leaving as much oil as possible in the pan.
Add the remaining garlic to the pan. Cook until slightly golden. Make sure the pan is hot, then add the shrimp. Stir fry for about 2 minutes. Do not over-cook the seafood as it will finish cooking in the broth. Sprinkle with black pepper. Add about a ladle or two of boiling broth. Turn off the heat.
Bring the broth from the main pot back to a boil, then add the seafood and baby squid. Add the Chinese chives, green onions and cilantro. Cover and let simmer for 5 minutes.
The broth should be fragrant and properly seasoned.
To dress the soup bowl, use Chinese celery, bean sprouts, cilantro, and browned thinly sliced garlic and shallots.
Updated May 2017 directions adapted from phamfatale