Product(s) Used for this Recipe
Swanson Chicken Broth

Seafood Noodles

1 Can of Swanson Clear Chicken Broth (399 ml)
½ Can Water
500g Flat Yellow Noodles
250g Cai Xin, cut into sections
6 Medium Prawns, shell removed
100g Lean Pork, cut into thin slices
100g Fish Fillet, sliced
1 Medium Squid, sliced
1 Medium Carrot, cut into flower shapes
½ Tablespoon Minced Garlic

½ Teaspoon Cornflour
½ Tablespoon Dark Soy Sauce
1 Tablespoon Oyster Sauce
Dash of Ground Pepper
Cooking Detail
Meal Type: Main Meal
Cook Method: Stovetop
Preparation Time: 20 minutes
Serving: 2
1. Season lean pork lightly with soy sauce, ground pepper, cornflour and cooking wine.
2. Bring a pot of water to boil, blanch yellow noodles for 30 seconds. Remove, rinse with cold water. Set aside.
3. Heat up frying pan with ½ tablespoon of oil, saute minced garlic till fragrant before adding in Swanson Clear Chicken Broth and water.
4. Increase the heat and bring the soup broth to boil, add in lean pork giving it a quick stir to separate the lump into individual pieces.
5. Next stir in blanched noodle. When the mixture boils again, add in the rest
of the ingredients and seasonings. Cover, allow it to simmer for another 3 minutes on medium low heat. Serve hot.