Mixed Seafood and Vegetable Noodle Soup

It's Meatless Friday again here on PiTCC! Today, I'm bringing you a nice simple and very easy to prepare noodle dish that will surely be a hit on your dinner table. It's ready in less than 20 minutes so this will work well on busy week nights.

The combination of noodles, seafood and vegetables makes this dish a very delicious and filling meal that is sure to satisfy both kids and adults. The best thing about it is you can use whatever seafood and vegetables you like. It's so flexible and no matter what you decide to add in it, it will surely be yummy...that is why everyone in my family loves it! Check it out...

Ingredients:
*Yield 6-8 servings

• 1 lb instant noodles
• 7 pcs squid/cuttlefish balls, quartered
• 7 pcs crab sticks, halved crosswise
• 10 pcs. shrimps, peeled and deveined
• 4 cloves garlic, minced
• 1/2 cup diced carrots
• 3-4 heads small bok choi
• 1 cup shredded Napa cabbage, stalk and leaf parts separated
• 1/2 cup garlic chives, chopped
• 3 stalks green onions, chopped
• 2 pcs. shrimp cubes
• 3 Tbsp sesame oil
• 4 Tbsp fish sauce
• 12 cups water
• salt and pepper

Procedure:

1. In a large sauce pan over medium heat, saute garlic in sesame oil until golden brown. Add shrimp cubes and squid balls, and stir until shrimp cubes are melted. Add water and fish sauce. Bring to a boil.

2. Add noodles, carrots and stalk part of Napa cabbage. Simmer for 3 minutes or until noodles are half cooked. 

3. Add the rest of the ingredients. Season with salt and pepper to suit your taste. Simmer for another 3 minutes. 

4. Remove from heat. Transfer to individual bowls and serve with chili paste for a nice kick.