Shrimp Noodle Soup
Cantonese-style noodle topping dish made with shrimp, shredded pork, and green and red bell peppers as key ingredients.
Ingredients
noodles
300 g
shelled shrimp (starch-coated)
60 g
fresh pork (sliced into strips)
50 g
green bell pepper (sliced into strips)
30 g
red bell pepper (sliced into strips)
30 g
scallion (minced)
to taste
Shaoxing rice wine
to taste
ginger juice
to taste
soy sauce (shrimp Roe soy sauce)
to taste
starch (for thickening)
to taste
sesame oil
to taste
rendered lard (for soup base)
to taste
Instructions
1
Make Shrimp Topping
Blanch the starch-coated shrimp in hot oil and set aside. Immediately add the minced scallion to the pan, deglaze with Shaoxing rice wine and ginger juice, add water and seasonings, then bring to a boil. Stir in shrimp Roe soy sauce to thicken the sauce, return the shrimp to the pan, drizzle with sesame oil and remove from heat to make the noodle topping. Slice the pork, green bell pepper and red bell pepper into thin strips and set aside.
2
Assemble the Noodles
Cook the noodles until al dente. Place the cooked noodles in the fresh soup base made with rendered lard and shrimp Roe soy sauce, top with the prepared shrimp topping, then add the pork strips, green bell pepper strips and red bell pepper strips. Serve immediately once the pork is fully cooked.
