Rainy weather always calls for soupy noodles. I always have the ingredients stocked in my kitchen.This time, I'm trying a new noodle as suggested by my family. They really love it. They're called sau tao noodles. They look almost like spaghetti but without the egg part.
I set a pot of stock on the stove and let it boil. I added salt to taste, then the pork stuffed fish meatballs went into the pot. I brought the stock back up to a rolling boil for about 5 minutes. Then, I placed the noodles in and cooked until almost al dente. Lastly, I threw in some veggies, bok choy this time, and cooked them until bright green but still crunchy. When the one pot meal is done, I like to scoop the ingredients out in stages. First, hot/soy/oyster sauce at the bottom of the bowl. Then all the noodles, fish balls, veggies, and lastly the stock gets poured on top. A splash of sesame oil at the very ends is a nice touch as well.
Feisty Foodie for getting these for me from Sheng Wang. And thanks to Danny of Food in Mouth for continuously eating and blogging about it.
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