Seafood Chinese Noodle Soup


I love Chinese Noodle Soup! When we eat at chinese restaurant, i always order this kind of soup.   But since I’ve learned to cook this soup, I can cook it anytime i want! 


  • 1 package (16 oz.) Chinese egg noodle
  • 8 cups chicken stock
  • 1 cup shrimp
  • 1 cup scallops
  • 1 cup crab meat
  • 1 cup fish balls
  • 2 cups baby bok choy, cut lengthwise
  • 1 teaspoon toasted sesame oil
  • soya sauce or fish sauce, to season


To cook noodles:

  • Place a pot of salted water over a high heat and bring to a boil.
  • Place the noodles in the boiling water and cook for 2 minutes until the noodles are al dente.
  • Strain the noodles and set aside.

To make the soup:

  • Place the stock in a medium pot and bring to a boil over high heat.
  • Add soya sauce and sesame oil to the stock.
  • Reduce the heat to a rolling simmer and add the fish balls and scallops. Allow to cook for approximately 4 minutes or until cooked.
  • Add the shrimp and crab meat. Cook for 2 minutes or until cooked
  • Add the bok choy to the soup then ladle the soup into 4 serving bowls, dividing the noodles and the seafood, evenly and serve.

Tinolang Manok (Chicken Stew)



  • 1 lb chicken, cut into pieces or any choice of cuts like wings, drumsticks
  • 4 garlic cloves, minced
  • 4 tablespoons vegetable oil
  • 1 small papaya or sayote, cut into small pieces.
  • 2 tablespoon ginger, crushed and sliced into strips
  • 1/2 cup dahon ng sili (chili leaves) or spinach or baby bokchoy
  • 5 cups of water
  • 1 onion, chopped
  • fish sauce (patis) or salt, to season


  • In a medium pot, heat oil and sauté ginger until fragrant
  • Add garlic and onion until translucent
  • Add Chicken
  • Add water
  • Bring to a boil and simmer for about 20 minutes or until chicken is half done.
  • Season with patis or salt.
  • Add papaya or sayote and continue to simmer until papaya or sayote softens but not overcooked.
  • Add chili leaves or spinach then remove from the heat.
  • Serve with rice.

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