Flake Noodle Soup
Flake Noodle Soup
4 Servings
Ingredients
- 1 bunch Tehki Flake Noodles
- 1 cup dried anchovies, heads removed
- oil for frying
- 1 bunch mani cai
- 1 cup dried anchovies, heads removed
- 1 lb chicken bones
- 1 cup water
- 3 stalks scallions, white part only
- salt to taste
- 1 tablespoon oil
- 1 clovegarlic, finely minced
- 4 dried shiitake mushrooms , soaked in warm water and stems removed, cut into strips
- 1 tablespoon black soy sauce
- 1 tablespoon oyster sauce
- 1 1/2 tablespoon sugar
- 1/2 tablespoon sesame Oil
- 3 dashes white pepper
- 1/2 cup water
- 1 teaspoon cornstarch + 1 tablespoon water
Instructions
1. Boil Tehki Flake Noodles as per instructions and set aside.
2. Heat a heavy-bottomed skillet and add vegetable oil. Add serrano peppers and carrots. Sauté for 3 to 4 minutes over medium heat.
3. Add red bell peppers and sauté for 3 to 4 minutes. Add cabbage and scallions and sauté for 5 minutes.
4. Add soy sauce and once the sauce boils, add Tehki Flake Noodles. Mix well with a pair of tongs and turn the heat to low.
5. Heat a small saucepan on another burner. Add butter and let melt over medium heat. Add garlic and red chili powder. Continue to stir throughout this process as garlic pieces can burn easily. After 5 minutes, remove from heat and pour this garlic-red chili powder mixture over Tehki Flake Noodles and mix well. This last step brings the whole dish together and, apart from the buttery kick, imparts a golden, red sheen to the dish.
6. Serve hot.