Curry fish egg and shrimp noodles

Overview

A bowl of noodles full of freshness and spiciness will make you energetic for the whole day. Today's bowl of noodles also made my snack food lovers drool while looking at it O(∩_∩)O. When it was time to take pictures, the little one kept urging, Mommy, hurry up and take pictures, I'm so hungry! What a lethal word! I took two photos in a hurry, and the whole bowl was taken away~~ It was a big bowl, and it was definitely too much to finish. In the end, the three of them were full. . .

Tags

• staple food
• noodles
• home cooking
• maternity
• old man
• dinner with friends
• lunch
• chicken powder
• chinese cabbage
• fish eggs
• fresh shrimp
• ginger
• oil
• onions
• silver noodles
• tofu puff
• white sugar
• curry powder
• pepper
• salt

Ingredients

Steps

1. 1 Ingredients: Tofu puffs, shrimp, fish eggs, ginger.

   

2. 2 Ingredients: Curry powder, Chinese cabbage, spring onions, noodles.

   

3. 3 Use scissors to cut the back of the fresh shrimp, pick out the shrimp line (the black shrimp intestine) and peel off the shell. Pick up the shrimp shells and heads (don't discard them) in a bowl. Add some salt, pepper, and chicken powder to the shrimps, and grasp them evenly with your hands to absorb the flavor.

   

4. 4 Wash the Chinese cabbage, remove the old leaves and cut in half. Wash the green onions, cut the leaves into dices, and cut the head of the green onions into long sections. Peel, wash and slice the ginger.

   

5. 5 In a pot, add enough water and a tablespoon of salt and bring to a boil.

   

6. 6 Put down the dry noodles and keep the heat on medium. You can cook the soup while the noodles are cooking.

   

7. 7 Heat an appropriate amount of oil in a pan, pour down the shrimp heads and shells and stir-fry for a while, then add the ginger slices.

   

8. 8 Add 2 bowls of water, cover the pot and keep simmering over high heat for a while.

   

9. 9 Remove the shrimp shells, shrimp heads and ginger slices and discard.

   

10. 10 Pour in the curry powder and green onion stems.

    

11. 11 Add fish eggs and tofu puffs.

    

12. 12 Add shrimp.

    

13. 13 Cover the pot and continue cooking for a while.

    

14. 14 The noodles in the pot here can be picked up and poured into cold water.

    

15. 15 Pour into a bowl.

    

16. 16 The water used to cook the noodles can be used to blanch the Chinese cabbage.

    

17. 17 Drain and place on top of noodles.

    

18. 18 Boil the soup for about 5 minutes and add salt.

    

19. 19 Chicken powder, sugar.

    

20. 20 Stir and stir-fry evenly.

    

21. 21 Arrange the ingredients on the noodles and pour the remaining soup on top of the noodles.