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Hokkien Mee Shrimp Soup

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    Chinese Five Spice Powder 2.0 grams

    Chinese Five Spice Powder

    Egg noodles 100.0 grams

    Egg noodles

    Light Soya Sauce 10.0 ml

    Light Soya Sauce

    Garlic Cloves 2.0 Unit(s)

    Garlic Cloves

    Bok Choy 1.0 Unit(s)

    Bok Choy

    Bean Sprouts 25.0 grams

    Bean Sprouts

    Spring Onions 5.0 grams

    Spring Onions

    Ginger 15.0 grams

    Ginger

    Chicken Stock By Let's Cook 250.0 ml

    Chicken Stock By Let's Cook

    Prawns 125.0 grams

    Prawns


    • Time : 15.0 mins
    • |
    • Calories: 380.0 kcal
    • |
    • Protein : 39.0 g
    • |
    • Fat : 5.0 g
    • |
    • Carb. : 38.0 g
    : Your Kitchen Essentials
    Utensils: Pan or Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Keep the Prawns out of the fridge at least 15 minutes before cooking.

    Wash and dry the vegetables prior to chopping (as required):
    - Bok Choy: cut into quarters.
    - Garlic: peel and slice
    - Ginger - peel and julienne
    - Spring Onions - chop.
    : Prepare the Soup, Plate and Serve
    - Pour the stock in a pan or a pot.
    - Set the heat to medium and let the stock warm up gently.
    - Add some light soya sauce and five spice powder.
    - Once the stock is warm, add the prawns, spring onions, garlic and ginger.
    - Once the prawns are cooked half way, add the noodles. Let the noodles and prawn cook together.
    - Once they are almost done add the Bok Choy.
    - Check and adjust the seasoning. Turn off the heat.

    Plate and Serve:
    Ladle the soup in a serving bowl. Top with the Bean Sprouts and serve.