Name: Foochow Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: 400 g Hokkien noodles, rinsed in running boiling water; 12 pcs prawns; 12 pcs Fuzhou style fish balls or regular fishballs; 200 g pork tenderloin, thinly sliced; 1 bunch of choy sum, blanched; 2 cups chicken stock; 250 g prawn heads; 1/4 cup dark soy sauce; 2 tbsp light soy sauce; 2 tbsp Foochow red wine or Chinese cooking wine; white pepper; 2 tbsp cornstarch; 1/4 cup water; 4 cloves garlic, minced; 2 stalks spring onions, finely chopped; oil

Description

Fuzhou or Foochow Braised Noodles like the name suggest originated in one of the largest cities in the Fujian province, Fuzhou. The full name of the dish is Fu Zhou Lin Mian and if directly translated means “pouring on noodles” which directly describes the dish.

Ingredients

Scale

Noodles

400 g Hokkien noodles, rinsed in running boiling water
12 pcs prawns
12 pcs Fuzhou style fish balls or regular fishballs
200 g pork tenderloin, thinly sliced
1 bunch of choy sum, blanched

Gravy

2 cups chicken stock
250 g prawn heads
1/4 cup dark soy sauce
2 tbsp light soy sauce
2 tbsp Foochow red wine or Chinese cooking wine
white pepper
2 tbsp cornstarch
1/4 cup water
4 cloves garlic, minced
2 stalks spring onions, finely chopped
oil

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Instructions

In a bowl combine 1 tbsp light soy sauce, 1 tbsp cornstarch, 1 tbsp sesame oil and white pepper. Mix well then add the pork tenderloin mixing it by hand to evenly coat the meat. Set aside.
Place wok in high heat then add oil, once its smoking add the pork pieces then stir fry for 1 to 2 minutes until pork is lightly cooked. Remove pork then set it aside.
Cook the prawns in the same wok adding more oil if needed for 2 minutes, once cooked set it aside.
Cook the fish balls again in the same wok for 2 minutes then once cooked set it aside.
Add the prawn heads and stir fry until lightly toasted.
Add the garlic and spring onions, sauté until fragrant.
Pour chicken stock and bring it to a boil, simmer in low heat for 10 minutes mashing the prawn heads once in a while.
Strain liquid using a fine sieve then discard the solids. Place separated liquid on a clean wok together with dark soy sauce, light soy sauce, Foochow red wine or Chinese cooking wine and fishballs then bring it to a boil, then simmer in low heat for 2 minutes.
Combine water and cornstarch then pour it into the wok together with the pre-cooked pork, prawns and noodles. Bring heat to high then cook for 2 more minutes or until sauce has thickened. Turn off the heat then serve.