0:00 / 5:37
Developed with YouTube

Xiamen-style Satay Noodles

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 20 minsscheduleTotal: 30 minsoutdoor_grillBoiledlocal_fire_departmentMedium
Allergens:warningGlutenwarningShellfishwarningPeanutswarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total
01
Preparation
00:00:55
  • Peel the shells of 10 white shrimp while keeping the tails intact
  • Use a toothpick to devein the shrimp
lightbulb

Watch out

The shrimp veins must be removed completely, otherwise it will have a gritty texture when eaten.

Ingredients:fresh white shrimp (10 piece)
Tools:platetoothpick
02
Active Cooking
00:01:29
warningStay safe

Avoid water contacting the hot oil surface during heating, otherwise it may cause severe oil splattering and burns.

  • Add 1 tbsp of cooking oil to the pan
  • Place the peeled shrimp shells into the cold oil, turn on the heat and spread them out
  • Continue heating and stir-frying the shells until crispy and fragrant, releasing orange-yellow shrimp oil
  • Strain the fried shells and reserve the shrimp oil
local_fire_departmentMedium-low heat for about 3 minutes
lightbulb

Watch out

Putting shrimp shells in cold oil prevents oil splattering

fry until crispy to extract rich aroma

Ingredients:Cooking oil (1 tbsp)fresh white shrimp
Tools:frying panspatulastrainer
03
Preparation
00:02:03
  • Trim the roots of 150g bean sprouts
  • Cut 30g Chinese chives into inch-long sections
lightbulb

Watch out

The roots of bean sprouts should be removed cleanly for a crisp texture.

Ingredients:bean sprouts (150 g)chinese chives (30 g)
Tools:cutting boardknife
04
Preparation
00:02:12
warningStay safe

Keep fingers slightly curled inward when cutting meat with a sharp tool to avoid cutting your fingers.

  • Cut 150g lean pork into thick slices
lightbulb

Watch out

The pork slices should have a proper thickness so they have a good bite and texture.

Ingredients:minced lean pork (150 g)
Tools:knifecutting board
05
Preparation
00:02:21
warningStay safe

Wash hands thoroughly after handling raw meat to prevent cross-contamination of other ingredients.

  • Place the sliced pork in a bowl and mix well with 1 tbsp of soy sauce
  • Add 1 tsp of cornstarch and mix well to keep the meat tender and juicy
lightbulb

Watch out

The cornstarch must be mixed evenly, otherwise the pork slices will become dry and hard when cooked.

Ingredients:minced lean porksoy sauce (1 tbsp)cornstarch (1 tsp)
Tools:bowl
06
Active Cooking
00:02:35
warningStay safe

Pouring a large amount of broth into a hot pan can cause hot liquid to splatter; pour slowly and carefully to avoid burns.

  • Heat 1 tbsp of cooking oil in a wok, add 3 tbsp of minced garlic and sauté on low heat until fragrant
  • Add 3 tbsp of sacha sauce and 2 tbsp of peanut butter and stir-fry
  • Add 1 tsp of curry powder and mix well
  • Add 1 tsp of rock sugar, the prepared shrimp oil, and 1 tbsp of chili oil and stir-fry
  • Pour in 1500ml of broth and bring to a boil to make the sacha soup base
local_fire_departmentLow heat to sauté then high heat to bring to a boil
lightbulb

Watch out

Garlic contains sugar and burns very easily

keep the heat very low and stir constantly, otherwise it will become bitter

Ingredients:Cooking oil (1 tbsp)Garlic (3 tbsp)sacha sauce (3 tbsp)chunky peanut butter (2 tbsp)curry powder (1 tsp)rock sugar (1 tsp)chili oil (1 tbsp)broth (1500 ml)
Tools:wokspatula
07
Active Cooking
00:03:43
  • Put 10 tofu puffs into the boiling broth and cook together
  • Stir gently so the tofu puffs absorb the sacha soup flavor
local_fire_departmentMedium heat for about 2 minutes
lightbulb

Watch out

Tofu puffs need to be put into the soup early to cook through, otherwise they won't fully absorb the broth flavor.

Ingredients:fried tofu puffs (10 piece)
Tools:ladle
08
Active Cooking
00:03:54
warningStay safe

Be careful of steam burns when blanching in boiling water, and move steadily when scooping out the noodles.

  • Boil water in another pot and blanch 300g of thick oil noodles briefly
  • Since the oil noodles are already cooked, once heated through, remove and place into a large bowl
local_fire_departmentHigh heat boiling water blanch for 60 seconds
lightbulb

Watch out

The oil noodles are already cooked, so do not blanch them for too long, otherwise they will become too mushy and lose their springiness.

Ingredients:thick oil noodles (300 g)
Tools:saucepanchopsticks
09
Active Cooking
00:04:06
  • Put 150g bean sprouts and 30g Chinese chives into the boiling water and blanch briefly
  • Remove and drain, then set aside in the bowl to keep a crispy texture
local_fire_departmentHigh heat boiling water blanch for 30 seconds
lightbulb

Watch out

Blanch the bean sprouts and chives briefly to maintain a crispy texture

overcooking makes them soft and lose their bright green color

Ingredients:bean sprouts (150 g)chinese chives (30 g)
Tools:mesh strainer spoon
10
Active Cooking
00:04:17
  • Add 2 tsp of salt to the sacha soup base and mix well
  • Drop the marinated pork slices into the soup one by one
  • Add the prepared white shrimp and cook together
  • Cook until the shrimp turn red and the pork slices are thoroughly done, then turn off the heat
local_fire_departmentMedium heat for about 3 minutes
lightbulb

Watch out

Add pork slices piece by piece to prevent them from sticking together and cooking unevenly

remove shrimp once they turn red and are cooked through to avoid toughness

Ingredients:Salt (2 tsp)minced lean porkfresh white shrimp
Tools:ladle
11
Active Cooking
00:05:12
warningStay safe

Be careful not to burn your hands when moving a large bowl filled with boiling hot soup; using a tray or heat-resistant gloves is recommended.

  • Scoop out the cooked fried tofu puffs, white shrimp, and pork slices and arrange them next to the yellow noodles in a large bowl
  • Add the blanched bean sprouts and Chinese chives
  • Finally, pour the boiling hot satay soup into the bowl
lightbulb

Watch out

The soup must remain boiling hot when ladled into the bowl so the noodles and toppings fully absorb the heat and aroma.

Tools:ladleserving bowl

groceryAll Ingredients

thick oil noodles300 g
fresh white shrimp10 piece
minced lean pork150 g
fried tofu puffs10 piece
bean sprouts150 g
chinese chives30 g
sacha sauce3 tbsp
chunky peanut butter2 tbsp
Garlic3 tbsp
curry powder1 tsp
rock sugar1 tsp
chili oil1 tbsp
Salt2 tsp
broth1500 ml
Cooking oil2 tbsp
soy sauce1 tbsp
cornstarch1 tsp

blenderAll Tools Needed

toothpickplatespatulafrying panstrainerknifecutting boardbowlwokladlesaucepanchopsticksmesh strainer spoonserving bowl