Chinese Seafood Rice Noodle Soup (Thick Noodles)

I grew up eating my grandma's seafood rice noodle soup - it was one of her many "na sou xai" or "famous dishes" .  She made it for special occasions and it has always been one of my favorites.

My mom kindly provided the recipe via skype a couple days ago. Without any specific measurements, I took a shot at it and succeeded! :)! 

Thick Rice Noodle (found @ ranch 99)

Cooking in the pot

Ready to eat

Ingredients:

Soup base

1/2 lb of pork (Thinly sliced)

1 Tablespoon soy sauce

1 Teaspoon corn starch

1 Tablespoon vegetable oil or olive oil

1/2 Cabbage (Thinly sliced)

3-4  cups water

Some salt

Other ingredients

1.5 lbs cooked crab (you can find this at ranch 99)

1 Tablespoon oil

1 Chinese Style Leek (sliced thinly)

2 lbs clams

1/2 bag of thick rice noodles 

Directions:

Soak the rice noodles in hot water for 15-30 minutes (set aside)

Marinate the thinly slice pork in soy sauce and corn starch for 5 minutes

In a large pot, heat up the oil and add in pork. Stir fry until brown then add in cabbage. Once cabbage has been cooked, add in enough water to cover all of the ingredients and turn heat to low.

In a wok, stir fry thinly sliced leeks for 3 minutes. Add in crab and cook for 5 minutes then add ingredients into soup.

Let the soup cook for 10 minutes and add in clams and thick rice noodles. Cook for another 15-30 minutes until done. Season with salt.

Add white pepper before you serve. 

Welcome to the my cooking adventures. Here is baking goodness!

Thanks to Monica, I've recently discovered the blog 'Week of Menus" which has inspired me to experiment with cooking and baking. Two weeks ago, I tried her Soy Braised Ginger Chicken (added 1/2 the rec'd sugar) which turned out absolutely amazing, and last night I followed her recipe for Crispy Chewy Oatmeal Toffee Cookies. I let the dough rest in the fridge for a couple of hours. Again, amazing. Here are some pictures of my final product!

yum. the one on the far right was made per Gene's request to ensure more chewiness vs. crispyness.

Below is the recipe I took directly from Week of menus. I used two Heath bars for this recipe since that was the only option I could find at Safeway and only 1/2 a bag of Ghiardelli dark semi sweet chocolate chips :

Crispy Chewy Oatmeal Toffee Cookies (adapted from a recipe by Giada de Laurentiis) (approximately 4 dozen)

1 cup old-fashioned oats

2 1/3 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1 cup (packed) light brown sugar

1 cup sugar

2 large eggs

1 teaspoon pure vanilla extract

4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped

2 cups rice krispies (optional)

1 (12-ounce) bag semisweet chocolate chips 

Directions

Preheat the oven to 325 degrees F.

Line 2 heavy large baking sheets with parchment paper. Mix the flour, baking powder, baking soda, and salt. Set aside.

Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the oatmeal, toffee, rice krispies, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)