Savoury Tang Yuan
Having disappoint myself with the mango smoothie tang yuan, I now try to make use of the remainder of the tang yuan. Being frugal, I try not to throw away things, especially food.
My idea of the savoury dish is to make a noodle soup using the balls as the noodles. Since it is noodles soup, it cannot go very wrong as I make noodle soup all the time especially for daughter number 2.
For this dish, I use the usual ingredients that I have in my fridge and cupboard, these are evergreens.
Tang yuan balls
Fish cake – cut into slices ( or fresh raw prawns)
Minced or sliced chicken or pork
Green leafy vegetables ( I happen to have cos lettuce, any veg will do, like spinach, bok choy). cut into pieces if necessary
Stock or stock cube or granules of your choice.
Chopped spring onions
Fresh coriander leaves ( optional)
Garlic crisps and oil
Tian Jin preserved vegetables
Salt and pepper to taste.
Chopped chilli in soy sauce to serve ( if you like)
- Bring a cup or so of water to boil, say about 300 ml. I cannot give you the exact amount as I seem to have the correct amount of water for a bowl of noodles even without measuring it!
- Add in the stock granules or cube.
- Season the meat with a bit of soy sauce and a pinch of corn flour (optional).
- Put the meat into the boiling water, stirring to make sure the meat does not clump together.
- Bring to boil for about 2 minutes, then add in the fish cake or prawns.
- Stir and add in the vegetables, stir and then the bean sprouts and stir again.
- Then add in the drained tang yuan and bring to the boil.
- When boiled, switch off the heat. Transfer the content to a serving bowl.
- Garnish with the spring onions and coriander and add a splash of sesame oil, soy sauce, a dash of white pepper powder, a 1/4 teaspoon of the garlic crisps and oil, a pinch of tien jin vegetables.
- Enjoy with the cut chilli if you fancy.
There you go – a fool-proof noodle soup.
You can use the same ingredients for noodle soup, just change from the balls to using rice vermicelli or yellow egg noodles. You cannot go wrong.
If you master this dish, you can have hot lunches everyday, no mater how busy you may be!
I hope you enjoy the dish. It is nice to serve it in winter.
Please like and share this recipe with your friends and family. Do share the link instead of cut and paste. This way you will be respecting my copyright ( thank you!) and will also help me in my ranking.
Have a good holiday.
p.s. I was reminded by Facebook that I actually tried the savoury tang yuan last year! However I did not do a post so it is not in my blog. I did a rainbow colour tan yuan, which according to my daughter was were ‘in’.