Noodles in red pearl soy sauce with pre-marinated chicken burger grill, cauliflower simmered in fish sauce and oregano. The soup is salt, red onions, garlic, and crushed peanuts.
It’s basically an improvisation of an instant noodle. I put aside all its seasonings and used whatever else I have. It took 15 to 20 minutes to prepare.
Right, so I used:
– Sawi (a veggie of the brassica family, I don’t know whether its available in the US or Europe)
– crushed peanuts (preferably Arachis hypogaea L., don’t use cashews or walnuts)
– Fish sauce
– Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce
– Pearl River Bridge Superior Light Soy Sauce
– Some salt
– Chicken burger
How to make the chopped burger:
Defrost the burger then marinate it in Pearl River Bridge Superior Light Soy Sauce for five minutes. Afterwards, grill it. I grilled it on an electric grill for 10 minutes.
Preparing the veggies:
Chop cauliflower in long straight chops and chop sawi or any other leafy greeny in smaller chops. Heat up a some amount of fish sauce (I used FINNA King Lobster Fish Sauce) on a wok for 3 minutes on high heat. Once hot, pour the veggies in and let it simmer. While it simmers, pout enough oregano in it for extra seasoning.
Cooking the noodles:
Simple! I used instant noodles. First I boiled it for 5 minutes on high heat. Once boiled and smooth, I took the noodle out from the pan and then I fry it with butter for only a minute. While frying, I poured the Pear River Mushroom Soy Sauce on it.
It’s just salted boiled water with a pre-made spice made of crushed garlic, crushed red onion, crushed peanuts and salt. I did use the seasoning oil from the instant noodle to give it a brownish colour.
In cooking this, I simultaneously used an electric griller, two boilers and a wok. Thus. it only took 20 minutes. 😀