I like noodles well enough but I don’t make soup style noodles very often. I had been thinking of doing a vaguely Indonesian version with beef but then I decided I would try it with some of the Aquastar Brand Seafood Medley I featured in a recent post. Rather than using one of my homemade spice blends, as I originally planned to do with the beef, I went with a Sichuan chili bean paste instead…
- Noodles of your choice (I used Japanese Udon);
- 1 ½ cups mixed shellfish
- 2 or 3 small Bok Choy, halved or quartered;
- 2 small scallions, green and white parts chopped separately;
- ¼ cup Red Bell Pepper in small dice;
- 2 cups Chicken stock;
- 2 large Garlic cloves;
- 2 slices Ginger;
- 1 tbsp. Light Soy;
- 1 tbsp. Rice Wine;
- 2 tbsp. Sichuan Chili Bean Paste;
- 1/3 cup crushed Peanuts;
I pre-cooked my noodles for this dish and then tossed them with just a drop of sesame oil for a little bit of extra flavor. The chicken stock here will yield only a cup of soup each for my wife and I but I prefer just a little bit with my noodles. You may wish to use a little more.
The first step is to make the soup. Give your garlic cloves a good whack with the side of a knife. You don’t want them to break up, just crush them slightly to help them release their flavor. Add them to a pot along with the stock, the ginger, the soy sauce and the rice wine. Now, bring this to simmer and let it sit over medium low heat for about 20 to 30 minutes.
About 20 minutes before you are ready to cook the seafood, add the bok choy to the soup and let it simmer until nicely tender.
Now, heat a tablespoon or so of oil in a pan over moderate heat and add the white portion of the scallion and the bell pepper. Sauté these until they just begin to soften and then add the chili paste. Stir briefly until the paste has released its aroma.
Add the seafood and continue to stir until the shrimp are pink and the squid is white and opaque. This should only take 2 or 3 minutes and you don’t want to overdo it or else the tender flesh will toughen.
Finally, pour some boiling water over your noodles to re-heat them and put a portion in individual bowls. Arrange some bok choy around the noodles and spoon some of the seafood on top of them. Discard the garlic and ginger, then pour some soup into each bowl. Scatter the remaining scallions and the peanuts over the seafood and serve immediately.
This was very pleasant and super easy to make. The Aquastar seafood medley is really quite good and I was glad I decided to use it instead of the beef I originally had in mind.