Another lunch meal cooked by my Filipino colleague and this time he made some Chinese noodle soup.
He used Yee Mee which is like soba noodles but much easier and cheaper to get. It's brown in color and it has a nice bite and mouthfeel to it. One of my favorite noodles to eat and it was a super delicious meal. Here's how he made it:
The broth was made with chicken bones, onions, garlic, ginger, and the roots from the spring onion. He then strained the vegetables from the stock and then added lotus root and minced pork which was marinated with white pepper, soy sauce and sesame oil. He continued cooking the stock for another 20 minutes.
He also made some garnish of vegetables where he blanched some French beans and carrots. This was added to the bowl after we cooked the noodles in the broth and serving it in a bowl.
We also garnished the bowl at the end with some freshly chopped spring onions and a side of sliced birds eye chili with soy sauce to use as a dip. The plating was so lovely and vibrant with all the different colors and it was a super delicious bowl of noodle soup especially during this cold and rainy season here in Malaysia.