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–+ servings

Egg Noodle Soup Recipe

Somjit Najaireeb
A lunch that is quick and easy to make, yet wholesome and warms the body on a cold day!
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Prep Time 4 mins
Cook Time 3 mins
Total Time 7 mins
Course Main Course, Soup
Cuisine Chinese
Servings 1 bowl
Calories 632 kcal

Equipment

  • Saucepan
  • Soup Ladle

Ingredients

Noodles

  • 1 portion dried egg noodle, yee mee
  • ½ cup beans sprout
  • ½ cup choy sum
  • 1 egg, optional
  • 7 pork ball
  • 300 ml water
  • 1 tbsp cooking oil

Seasoning

  • ¼ tsp salt
  • 2 cloves garlic, chopped
  • ¼ tsp pepper
  • ¼ tsp sesame seed oil
  • 1 tbsp oyster sauce

Garnishing

  • spring onion, chopped
  • 1 red chili
  • 2 pieces tofu skin, fuchok

Instructions
 

Preparation

  • Turn on the stove to medium heat. Add the oil to the saucepan.
  • Add garlic. Fry until golden brown. Turn off the stove and set aside ¾ garlic from saucepan.
  • Pour in water. Turn on the stove to medium heat.
  • Add the meatballs, salt, pepper, sesame seed oil, and oyster sauce. Stir until the seasoning is dissolved. Bring the soup to a rolling boil.
  • Open the yee mee noodles and place in a serving bowl. Set aside.
  • When the soup is in a rolling boil, use a teaspoon to taste.
  • Add the choy sam, and bean sprout into the soup, at the sides of the pan. This will make it easier to add the egg.
  • Crack the egg in a small bowl, and gently add the egg into the middle of the pan. Let it simmer for 30 seconds. Turn off the heat. The egg will continue cooking in the hot soup.

Assembly

  • Slowly pour the hot soup into the serving bowl with the yee mee noodles.
  • Gently scoop the poached egg with a soup ladle and place on top of the noodles. Scoop the meatballs and place them around the sides of the bowl. Repeat with they choy sam and bean sprout.
  • Add the tofu skin (Fu Chok) to the side of the bowl so that it is half-immersed in the soup.

Garnishing

  • Add the rest of the fried garlic and some chopped spring onions.
  • Serve.

Video

Notes

  • This recipe makes 1 serving, if you would like to make more than 1 serving, use a stock pot.
  • Yee Mee noodles is used for its springy texture. For a softer, chewy texture, try it with udon noodles.
Goes great with:
  • Fried fish or meat balls
  • Fried Tofu skin (Fu Chok)
  • Chopped red chilli with soy sauce as a spicy flavour enhancer (optional).

Nutrition

Serving: 1gCalories: 632kcalCarbohydrates: 72gProtein: 28gFat: 28gSaturated Fat: 8gCholesterol: 165mgSodium: 1247mgPotassium: 283mgFiber: 2gSugar: 5gVitamin A: 4916IUVitamin C: 127mgCalcium: 136mgIron: 2mg
Keyword choy sum, egg noodle soup, oyster sauce, quick meals, single serving meals, yee mee
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