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This is a flavour packed pink coloured Thai noodle soup recipe that is loaded with ingredients and although it does take quite a bit of time to prepare and cook, it is well worth it. You can speed the process up by buying pre made yen ta fo sauce, however in this recipe we show you how to make your own homemade sauce.
We have used shrimp, fish balls and squid however you can pick and choose what toppings you want, and people will often use fried tofu and pork also.
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For the yen ta fo sauce
For the noodle broth
Special Cooking Equipment Used
Step 1: First we need to make the yen ta fo sauce. Add 1/4 cup of pickled garlic juice and 1/4 cup of preserved bean curd to a bowl, and mix in together making sure you crush the bean curd. Then add 1 tbsp of ketchup, mix in, and add 1/2 tbsp of salt, 2 tbsp of white vinegar, and 1/4 cup of sugar. Mix thoroughly until the sugar has dissolved and you have a lump free thick sauce. If you want to give the final dish its distinct pink colour, you can also add in a drop of red food colouring if you want, however this is optional.
Step 2: Now we need to make the soup. Add 1 cup of sliced mooli, 1 whole onion which has been cut open, 1 pickled garlic with 1/4 cup of the pickled garlic juice, 2 litres of boiling water and 1 teaspoon of peppercorn to a pot, mix everything in and let the soup simmer for 30 minutes on a low heat.
Step 3: After 30 minutes, add 1 chicken stock cube, 2 tbsp of fish sauce, 1/4 cup of sugar, 1/2 tbsp of salt, stir in, and leave to simmer whilst we prepare the noodles.
Step 4: In a separate we just need to boil 2 portions of egg noodles until they are cooked. Test them regularly, and when they are ready spoon them into a bowl. (Put each portion in a separate bowl if you are serving 2 people)
Step 5: Now add 1 cup of morning glory to the water we just boiled the noodles in. You will only need to boil them for about 15 seconds, and then spoon the on top of the noodles. Then add 1 cup of shrimp, 1 cup of fish balls and 1 cup of squid to the boiling water and cook for about 3 to 4 minutes, then spoon onto each portion of noodles and morning glory.
Step 6: Now pour about 6 tbsp of the yen ta fo sauce we made earlier on to each portion of noodles, along with some of the broth we made. We used just enough broth to cover the noodles. Finally garnish with fried garlic oil, chopped spring onion and coriander, and serve and enjoy!
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