Seafood Egg Noodle Soup

Time flies.  Christmas is coming.  It is my favorite festival which is a perfect time with my family and close friends.  I have started planning ahead.  I am making a list of things that I need to do, like writing cards and shopping. There is plenty to enjoy in UK over the festive period.  Most venues get completely into the Christmas spirit with special events where we can see Father Christmas and pick up presents in the gift shops.

Yesterday my husband and I spent a day out at the Frankfurt Christmas Market at Victoria Square in Birmingham.  We had German beer, burgers, sausages and fish and chips.  Also there is a Christmas Craft Market in Centenary Square; we bought gifts and crafts from Midlands as well as ethnic products from around the world.  The big wheel and the ice rink are fantastic.  The lights are better than last year.   I felt tired after getting home.  Then I cooked a bowl of seafood noodle soup and took a hot bath before bed.  The day was brilliant!  


 Preparation time: 10 minutes

Cooking time: 25 minutes

Serve: 1


  • 40g carrots (finely sliced)
  • 50g daikon (finely sliced)
  • 80g Chinese white cabbage (finely sliced)
  • 25g mussels
  • 25g squid rings
  • 50g haddock fillet (chopped into 3 pieces)
  • 40g or 4-5 raw prawns
  • 40g bean sprouts
  • 15g shallot (finely sliced)seafood-noodle-soup-1
  • ½ spring onion (finely sliced)
  • 6g ginger (finely sliced)
  • 1 nest of dried egg noodle
  • ¼ tsp olive oil    
  • ¾ tsp sesame oil
  • 1 tsp fish sauce
  • ¼ tsp table salt
  • 1000ml water
  • a pinch of white pepper



1. Boil 500 ml water in a pot.  Toss in half of sliced ginger and daikon; cover and simmer for 20 minutes.
2. Season the prawns, mussels and haddock with a pinch of salt and ground black pepper.
3. Then boil 500 ml water in a saucepan.  Add a pinch of salt and drizzle ¼ tsp olive oil.  Add dried egg noodles over medium heat and simmer for 3-5 minutes and use the chopsticks or a fork to stir occasionally.  Once they are done, rinse the noodles under the cold running water.   Add a pinch of ground white pepper and ¼ tsp sesame oil on top of the noodles.  Set aside.

4. Heat ½ tsp olive in a pan over medium fire.  Add the remaining ginger, Chinese white cabbage and 5 tbsp water, then stir-fry for 2 minutes. 
5. Add shallot, mussels, squid rings and bean sprouts.  Keep stir-frying for one minute.  Then remove all ingredients into the pot and boil for 2 minutes over medium heat.  Toss in the haddock and prawns, add ½ tsp sesame oil, salt and fish sauce.  Boil for 3-5 minutes until the seafood is cooked through.

6. Pour all ingredients and soup on the noodles and garnish with spring onions.  Ready to serve.
i. Do not overcook the egg noodles when boiling. Remember to drain them well. 
ii. I would like to have healthy and natural food so I avoid using chicken broth.  Boiling daikon as a soup base is sweet and tasty. 



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