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Clam And Loofah Soup with Amoy Vermicelli

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9

Ingredients

5

Steps

15

Minutes

2

Pax

SHORT DESCRIPTION

The sweetness of large clams and loofah blends together, yummy and sweet.

Ingredients
  • 3 Bunch Sau Tao Amoy Vermicelli
  • 1 pc loofah
  • 12 pcs clam
  • Green onion to taste
  • Garlic to taste
  • 1tsp. olive oil
  • Pepper powder to taste
  • 1tsp. Sau Tao sesame oil
  • 3tsp. chicken powder

Cooking Instructions

1. Wash the clams and spit sands. Cut loofah into slices after removes its skin.
2. Put chicken powder into 200ml boiling water to make it a chicken soup
3. Heat wok with oil. Add garlic mince and stir over high heat. Add and stir-fry loofah slices; add clams and chicken soup afterward.
4. Blanch amoy vermicelli in boiling water for 30 seconds, put it into calm soup and turn the heat off; cook the amoy vermicelli with its remaining heat.
5. Add sesame oil and spring onion at last, and serve.