Hakka Soup Noodles

Name: Hakka Soup Noodles
Yield: Makes 3 to 4 servings as a main dish or 6 to 8 servings as part of a multicourse meal
Cuisine: Jamaican Hakka
Ingredients: ¼ cup chopped cilantro, for garnish; 6 ounces napa cabbage, cut into thin strips (about 3 cups), or baby bok choy (2 to 3 small heads), cut lengthwise in quarters; 2 to 4 teaspoons minced or thinly sliced Scotch bonnet or other hot chile; ⅓ cup soy sauce; 6 to 8 peeled, deveined shrimp (31 to 35 per pound; see note); ¼ cup thinly sliced green onions, including green tops, for garnish; Salt; 1 egg roll (recipe follows), without sauce, sliced ¼ inch thick diagonally, warm or at room temperature; 6 to 7 cups chicken broth, homemade or purchased; 1 pound fresh or dried Chinese wheat or egg noodles; 6 to 8 pieces Chinese roast duck or chicken (about 8 ounces total), warm or at room temperature; ½ cup thinly sliced carrots; 9 to 12 slices Chinese barbecued pork (about 8 ounces total), warm or at room temperature; 3 or 4 fresh shiitake mushrooms, each about 2 inches wide, stems removed

Preparation info

Makes
3 to 4
servings as a main dish

Difficulty
Medium

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

“There is no hard and fast recipe for sui men,” says Carol. “Each home has its own variation.” Feel free to vary the recipe given here. You can buy barbecued pork, roast duck, and soy-sauce chicken at most Chinese delis or restaurants. Or substitute other toppings of your choice, such as roast chicken, roast pork, or ham.

This recipe makes enough noodles for a family of four. You can easily expand it for a festive party buffet. Just d

Ingredients

Americas
Asia
China
Jamaica
Main course
Side dish
Dinner
Caribbean

Ingredients

Method