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Fujian-style Satay Noodles
While many regions have their own version of satay noodles, the Fujian interpretation stands out for its complex spice blend and distinctive local ingredients.
INGREDIENTS
Main Ingredients
- ·200g alkaline noodles (or hand-made noodles)
Additional Ingredients
- ·100g sliced meat rolls
- ·150g cubed tofu
- ·2 abalones (cut in cross-hatch pattern)
- ·4 large shrimps (with antennae trimmed)
- ·15g minced garlic
Seasonings
- ·30g satay sauce (2 tablespoons)
- ·15g peanut butter (1 tablespoon)
- ·200ml milk
- ·30ml spicy oil (2 tablespoons)
- ·3g salt
- ·5g white sugar
- ·2g chicken essence
DIRECTIONS
Step 1
First, slice the meat rolls, cube the tofu, make cross-cuts on the abalones, and trim the antennae of the large shrimps.
Step 2
Pour 20ml cooking oil into a pot. When the oil is hot, add 15g minced garlic and sauté until fragrant.
Step 3
Turn to low heat and add 30g satay sauce and 15g peanut butter. Stir-fry until the sauce aroma is strong (about 1 minute).
Step 4
Pour in 200ml milk, 200ml water and 30ml spicy oil, and let the seasonings blend well.
Step 5
Bring to a boil over high heat, then add 3g salt, 5g white sugar and 2g chicken essence for seasoning. Thus the satay soup base is ready.
Step 6
Put all the sliced meat rolls, cubed tofu, abalones and large shrimps into the pot and cook for 3-5 minutes over medium heat until the ingredients are cooked through.
Step 7
Bring some water to a boil in a separate pot. After the water is boiling, add the alkaline noodles and cook for 2-3 minutes until they are chewy. Then put the noodles in a bowl.
Step 8
Pour the cooked side dishes and soup over the noodles, quickly toss well, transfer to a plate and serve hot.