10 vegetarian Teow Chew balls 素食潮州丸 su shi chao zhou wan (cook in boiling water until float, dish out, drain and set aside)
6 soya nuggets/vegetarian roasted chicken 素香酥鸡 su xiang su ji (defrost)
1/2 yam bean (slice)
2 shiitakes (cut into halves, stir-fry and set aside)
1/2 loaf of vegetarian fish/素食乌柳宜 su shi wu liu yu (slice, stir-fry and set aside)
6 pieces of carrot
8 pieces of dumpling pastry/eggless wonton wrapper 无蛋云吞皮 wu dan yun tun pi (fold into half round, fry, dish out and set aside)
1/2 cup of ready-made fried shiitake slices/香脆丝 xiang cui si (stir-fry in 1 cup of heated oil; half for soup preparation, half serves as an accompaniment)
2 stalks of coriander (dice)
1 kg of fresh wheat noodles/生面 saang mein
1/2 teaspoon of salt
1/8 teaspoon of vegetarian seasoning
some chili sauce or bird’s eye chilies (dice)
Wheat noodles = Blanch in boiling water, dish out, drain and set aside.
Soup = Prepare 1/2 pot of water, add yam bean slices + stir-fried shiitake slices and oil + carrot slices + stir-fried shiitake pieces + soya nuggets into the pot and simmer for 15 minutes. Add salt + vegetarian seasoning and briefly simmer.
Place blanched wheat noodles + cooked vegetarian Teow Chew balls + stir-fried vegetarian fish slices + fried dumpling wrappers + stir-fried shiitake slices + diced coriander in soup bowls. Then, slowly pour the soup over and serve with chili sauce or diced bird’s eye chilies.
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