Seafood Sour Soup Hand-Pulled Noodle Pieces
A bowl of hand-rolled noodles made with carrot juice, served in a tangy tomato broth with an assortment of seafood. The noodles are springy and pleasantly chewy.
Ingredients
flour (mixed with carrot juice and fine salt to form a smooth dough, rested for 30 minutes then rolled into thin sheets)
300 g
carrot juice (mixed with flour and fine salt)
150 g
fine salt (mixed with flour and carrot juice for kneading)
2 tsp
shrimp (washed)
20 g
fresh cuttlefish (washed and sliced)
20 g
crab leg meat (washed)
20 g
tomato (washed and cut into chunks)
250 g
onion (washed and cut into chunks)
20 g
celery (washed and cut diagonally)
10 g
stock (for making soup)
15 tbsp
cooking oil (for sautéing onion)
20 g
Instructions
1
Make the noodle pieces
Mix flour, carrot juice, and fine salt evenly and knead into a smooth dough. Rest for 30 minutes, then roll into thin sheets. Cut into wide strips first, then into small pieces. Drop into boiling water to cook, then drain.
2
Prepare the ingredients
Wash the celery and cut it diagonally. Wash the shrimp, wash the crab leg meat, wash and slice the cuttlefish. Wash and cut the tomato into chunks.
3
Cook the soup base
Wash and cut the onion into chunks. Sauté in hot oil until fragrant, then add the tomato chunks. Once the soup turns red, add the stock and bring to a boil.
4
Simmer and finish
Add the celery slices, seafood, and cooked noodle pieces. Once the seafood is cooked through, add fine salt to taste.
