2 cups chicken broth
2 ounces shrimp
2 ounces squid
2 ounces scallops
2 ounces sliced fish fillets
1/4 cup chopped tomato
1 teaspoon chicken-broth granules
1 teaspoon salt
1/4 cup chopped carrots
1/4 cup green peas
1 teaspoon sugar
1/8 cup chopped fresh ginger
Noodle basket:
2 cups vegetable oil (or enough to deep-fry noodle blocks)
4 packages (3 ounces each) Asian or ramen noodles
2 large lettuce leaves for garnish
In a stockpot, combine chicken broth, shrimp, squid, scallops and fish fillet
pieces. Bring to boil over medium-high heat and cook 6 to 8 minutes. Add tomato,
chicken-broth granules, salt, carrots, peas, sugar and ginger and cook for 6 to
8 minutes longer.
Keeping the broth in the stockpot, strain the seafood mixture into a medium
frying pan and set aside. Return the broth to medium-high heat. Cook until broth
is reduced, then keep warm.
Fry the seafood mixture over medium heat for 2 to 3 minutes, then keep warm.
Noodle basket: In a medium saucepan or deep fryer, heat oil over medium heat.
Open 4 packages of Asian or ramen noodles, removing any flavor packets. Working
carefully to keep the noodles in the block shape, immerse blocks one at a time
in oil and fry until lightly browned and firm. Remove noodle blocks from oil and
drain on paper towels. Create a noodle bowl by placing noodle blocks in a circle
along the sides of a medium bowl.
Add the seafood mixture to the warm, reduced stock and stir to combine. Pour the
mixture into the noodle bowl.
To serve, place lettuce leaves on a plate and place noodle bowl on top of
lettuce.
