Hello my ninjas! I’m back and fully recovered from Memorial Day Weekend in Vegas. Yes, yes. The boyfriend and I totally deserved the trip. I would tell you more about it but what happens in Vegas, stays on Facebook!
I thought I would take a short break from the B.B.Q. recipes and post something different.
Ever try egg noodles? Well, it’s about time. No, no. The broth will not take as long as the pho broth recipe previously posted and I have lots of pictures for your enjoyment!
8-10 Quart Pot
- 2/3 cup Dried Shrimp
- 1 box Banh Canh Cua spice cubes
- 1 teaspoon salt
- 2 tablespoons fish sauce
- 1/4 cup oyster sauce
- 1/3 lb ground pork
- Shrimp Shells
- Fried Fish Cake
- Crab Claws or Imitation Crab Sticks
- Bean Sprouts
- Sliced green onions
To make the seafood broth, fill your pot with hot water and boil on high heat with dried shrimp and the spice cubes. The spice cubes comes in 4 cubes a box. Use all 4 cubes.
While the broth is boiling, remove the shell from the shrimp and add the shells to the pot. Allow the broth to boil and reduce heat to medium high. Let the broth simmer for 30 mins. Your broth should turn orange in color. (Reminds me of orange soda).
While the broth continues to simmer, arrange your seafood. Use a variety of seafood. Except for fish. It doesn’t quite work with egg noodles. Ok fine you can use fish. I’ll quit being bossy but I can still be opinionated. Make sure to precook your seafood.
There are many types of noodles. This dish requires egg noodle. If you use frozen egg noodles, let it defrost first. You’ll want to have a small pot of boiling water to blanch the noodles. Unlike rice noodles, egg noodle will change the consistency and flavor of your broth so blanch it in a separate pot.
The broth should be done within 45 mins to 1 hour. To arrange your bowl, add the blanched noodles to your bowl. Top it with your seafood of choice (even fish if you really want) and add the broth.