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Chow Zhou Style Egg Noodle Soup

A flavorful and aromatic noodle soup from Bintulu, Sarawak, featuring thin Hokkien noodles, rich soy sauce broth, prawns, and pork.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 400g Thin Hokkien Noodles
  • 3 tbsp Dark Soy Sauce
  • 200g Prawns
  • 150g Pork
  • 2 tbsp Foochow Red Wine

Instructions

  1. Prepare thin Hokkien noodles and set aside.
  2. Heat a wok over high heat and stir-fry garlic, pork, and prawns until cooked.
  3. Add the prepared noodles, dark soy sauce, and Foochow red wine, and stir-fry briefly.
  4. Combine stir-fried ingredients with chicken stock in a pot and simmer briefly to meld flavors.
  5. Assemble the dish by placing stir-fried noodles in a bowl and pouring hot broth over them.

Notes

For variations, consider adding char siu or black vinegar for extra flavors. Fresh ingredients are key for authenticity.

  • Author: nevaeh-hall
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stir-frying and Braising
  • Cuisine: Chinese
  • Diet: Pescatarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 423
  • Sugar: 2g
  • Sodium: 620mg
  • Fat: 13g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 62g
  • Fiber: 4g
  • Protein: 26g
  • Cholesterol: 90mg

Keywords: Chow Zhou, Egg Noodle Soup, Malaysian Cuisine, Bintulu, Traditional Recipe, Foochow