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broth chinese japanese light meal lunch noodles oriental seafood soup starter supper wagamama

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Seafood & Egg Noodle Soup

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Preparation Time: 10 minutes
Cooking time: 10 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 4
This recipe has been visited 8255 times

Ingredients:

Metric Imperial

1 tbsp(s) vegetable oil

1 red onion, peeled & thinly sliced

2 garlic cloves, peeled & minced

2 lemongrass stalks, outer leaves removed, finely sliced

100 gm(s) button mushrooms, thinly sliced

0.5 tsp(s) sugar

2 tsp(s) fish sauce (nam pla)

1 ltr(s) chicken stock

8 scallops

8 raw, unpeeled prawns

16 mussels, in the shell

zest & juice of 1 lime

100 gm(s) medium egg noodles

1 red chilli, sliced

2 tsp(s) toasted sesame oil

3 spring onions, thinly sliced

Oriental seafood soup from the Wagamama cookbook.

Posted by: Sarah Scott on 23 May 2009

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Heat the vegetable oil in a hot wok and stir fry the onion, garlic, lemongrass and mushrooms for 1 minute. Add the sugar, fish sauce and chicken stock. Bring to the boil.

Add the seafood. Bring to the boil. Add the lime zest and juice, the noodles and the chilli. Simmer until the noodles are tender and the seafood cooked, about 3 minutes.

Divide between 4 bowls, drizzle over the sesame oil and scatter over the spring onions.