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.
The noodles are soft and pretty slippery. I would buy it again but I like udon noodles better. Oh well. Personal taste, that's all. The fish meatballs are delicious! The texture of the outside can be rubbery but it's the inside that you care about. Well seasoned ground pork in juices just spring out in flavor. So very very good. I'm glad Mr. M&P doesn't care for these. More for me!!
Thanks to Yvo of the 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.
Sheng Wang
27 Eldridge Street
New York, NY 10002
212-925-0805
Nice Balls.
ReplyDeleteSheng Wang is good for 'em, especially seeing their mountain of fish paste as they hand-made 'em.
I only just now saw this post. You're welcome, glad you enjoy(ed) :)
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