Asian Noodle Soup with Fish

Soups | Pan-Asian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Asian Noodle Soup with Fish

Ingredients

Egg noodles for wok - 8.8 oz
Sesame Oil - 0 fl oz
Vegetable Oil - 0 fl oz
Garlic - 2 cloves
Grated Ginger Root - 0.7 oz
Mandarin Puree - 3.5 oz
Canned water chestnuts - 7.1 oz
Mild Chili Spice - 2 pieces
Fish Oil - 1 qt
Sole fillets - 17.6 oz
Lime - 2 pieces
Soy Sauce - to taste
Cilantro - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Bring a pot of salted water to a boil and cook the noodles according to the package instructions.

Step 2

Drain the noodles in a colander, drizzle with a small amount of sesame oil, and distribute the noodles onto serving plates.

Step 3

Finely chop the garlic, ginger, and chili peppers. Peel and halve the water chestnuts.

Step 4

Heat a large skillet or wok over medium heat and add a little vegetable oil. Sauté the garlic, ginger, mango, water chestnuts, and half of the chili peppers for 2 minutes until softened.

Step 5

Add the hot broth and bring to a boil.

Step 6

Add the pieces of sole, cook for 1 minute, and turn off the heat. Taste the broth and generously season with soy sauce and black pepper.

Step 7

Ladle the soup evenly into bowls, distributing the fish and vegetables. Squeeze lime juice over the top. Serve with extra soy sauce, garnished with cilantro and chili pepper.