厦门夜市海鲜面线
A comforting bowl of thin rice noodles in a rich, savory broth, loaded with fresh seafood and vegetables, inspired by the vibrant night market stalls of Xiamen. This dish captures the essence of Fujian street food, perfect for a summer evening.
准备时间 Prep
15 分钟 min
烹饪时间 Cook
20 分钟 min
份量 Serves
2 人份 servings
总时长 Total
35 分钟 min
thin rice noodles (mi xian)
fresh or dried
mixed seafood (shrimp, squid, fish balls)
cleaned and cut if needed
chicken or seafood stock
low sodium
garlic
minced
ginger
sliced
bok choy or Chinese greens
cut into bite-size pieces
soy sauce
fish sauce
white pepper
or to taste
cooking oil
for stir-frying
scallions
chopped, for garnish
lime
cut into wedges, for serving
Soak the rice noodles in warm water for 10 minutes if dried, then drain. If fresh, just rinse and set aside.
Heat oil in a pot over medium heat. Add garlic and ginger, sauté until fragrant, about 1 minute.
Add the seafood and stir-fry for 2-3 minutes until just cooked. Remove and set aside.
Pour in the stock and bring to a boil. Add soy sauce, fish sauce, and white pepper. Adjust seasoning to taste.
Add the noodles and greens, cook for 2-3 minutes until noodles are tender and greens are wilted.
Return the seafood to the pot and heat through for another minute.
Ladle into bowls, garnish with scallions, and serve with lime wedges on the side.
Cooking Tips