Asian Noodle Soup with Fish
Soups • Pan-Asian
Description
Asian Noodle Soup with Fish
Ingredients
- Egg noodles for wok 10 oz
- Sesame Oil 0 fl oz
- Vegetable Oil 0 fl oz
- Garlic 2 cloves
- Grated Ginger Root 0 oz
- Mandarin Puree 5 oz
- Canned water chestnuts 5 oz
- Mild Chili Spice 2 pieces
- Fish Oil 0 qt
- Sole fillets 20 oz
- Lime 2 pieces
- Soy Sauce to taste
- Cilantro to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Bring a pot of salted water to a boil and cook the noodles according to the package instructions.
Step 2
Drain the noodles in a colander, drizzle with a small amount of sesame oil, and distribute the noodles onto serving plates.
Step 3
Finely chop the garlic, ginger, and chili peppers. Peel and halve the water chestnuts.
Step 4
Heat a large skillet or wok over medium heat and add a little vegetable oil. Sauté the garlic, ginger, mango, water chestnuts, and half of the chili peppers for 2 minutes until softened.
Step 5
Add the hot broth and bring to a boil.
Step 6
Add the pieces of sole, cook for 1 minute, and turn off the heat. Taste the broth and generously season with soy sauce and black pepper.
Step 7
Ladle the soup evenly into bowls, distributing the fish and vegetables. Squeeze lime juice over the top. Serve with extra soy sauce, garnished with cilantro and chili pepper.
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