Last night's dinner can be today's lunch. Chef Eric Low turns a fish fillet stir fry into Fish Noodle Soup with just a few more ingredients.
Total Time
30min
4.0
1 Rating
Author: Electrolux
Servings:
2
Ingredients
•
1
Tbsp
Chicken Bouillon Powder
•
1
Tomato
•
3.5
oz
Choy Sum
, cut, trimmed
•
3 1/3
Tbsp
Evaporated Milk
•
7
oz
Leftover
Fish Fillets
•
14
oz
Rice Noodles
•
2
tsp
Fried Shallots
•
2
tsp
Chopped
Fresh Cilantro
•
to taste
Sliced
Fresh Ginger
Cooking Instructions
1.
Add Water, Fresh Ginger (to taste), and Chicken Bouillon Powder (1 Tbsp). Stir and mix well.
2.
Simmer for 10 minutes.
3.
Add Tomato (1), Choy Sum (3.5 oz), Evaporated Milk (3 1/3 Tbsp), and Fish Fillets (7 oz). Mix well.
4.
Add Rice Noodles (14 oz) and stir.
5.
Pour the dish into a bowl. Add Fried Shallots (2 tsp) and Fresh Cilantro (2 tsp) and serve.
Nutrition Per Serving
CALORIES
968
FAT
14.4 g
PROTEIN
10.4 g
CARBS
196.3 g
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