I dreamt of noodles...a bowl of yummy egg noodles with a flavorful broth and topped with my favorite ingredients, shrimps perhaps?
I remembered that I made duck stock and it's somewhere in my freezer. But I was lacking the other ingredients and so I made a quick visit to the supermarket, and voila! I had my noodle soup! It didn't matter that my toppings were shrimps and fishballs and the base was duck stock. It was still good...
2 cups stock (chicken/duck/fish stock) I used duck stock
6 pieces fish balls
2 prawns, cleaned
1 bunch taiwan pechay or bokchoy, cleaned and washed
spring onions, for garnish
Boil stock, and add shrimps and fishballs. Cook for 3 minutes until the shrimps turn a bright color. Boil water in another pot and drop the egg noodles and cook. Strain and discard water. Put noodles in a bowl, arrange cooked shrimps and fishballs. Drop the vegetables in the boiling stock and cook about 2 minutes, do not overcook the vegetables. Arrange vegetables beside the shrimps and pour the hot stock. Garnish with spring onions.
I purposely did not season my noodle soup because I added chili-garlic sauce with calamansi juice and soysauce when I was eating it...yummy!