Hot Noodle Soup with Shredded Shrimp and Carrot

Hot Noodle Soup with Shredded Shrimp and Carrot

1. Prepare ingredients. I used Golden Dragon Fish You + Ao Mai Fresh Egg Noodles. The radish uses fruit green radish. If you can't buy green radish, you can also use white radish instead, the taste is slightly different.

2. After peeling the green radish, wash and rub it into filaments. Most of the pungent air of radish accumulates on the skin, so it is recommended that you use a peeling knife to remove it.

3. Cut off the shrimp silk, remove the shrimp gun, and then pick the shrimp thread. Use a toothpick to pick the shrimp floss along the bottom of the second section of the shrimp shell. Be sure to remove it, otherwise it will affect the taste. Some shrimp threads are very clean, while others are very dirty. Then use kitchen paper to absorb the water to prevent splashing when entering the pan.

4. Add the right amount of oil to the pot, add the ginger slices, then add the shrimp, and turn on the fire. In this way, the shrimp can be fried more thoroughly.

5. Remember to press and fry with a spatula to make the shrimp paste in the shrimp head ooze out. The shrimp paste combines with the oil to make the oil red and brighter and more fragrant.

6. Then add water, try to boil the noodles with more water than usual. This noodle is very chewy, it should be cooked for a longer time, and we are making hot noodle soup, we need to eat noodles and drink soup, so the soup should be wider. After the water in the pot is boiling, add shredded radish.

7. Then add the dried noodles without waiting for the water to boil again, let the noodles and shredded radish cook in the pot at the same time.

8. Often use chopsticks to move the noodles in the pot to make it evenly heated, the noodles are cooked, and the shredded radish is soft. Add salt to season the pot. Because noodles contain a certain amount of salt, and radishes are not too salty, it is not recommended that you put too much salt. Such noodles and soup can be more delicious.