Salted Sour Plum Soup Seafood Noodles

Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 2 - 3


140 gQL MUSHROOM QQ Fish Filament
120 gcooked meehoon or noodles of choice
3 clovesgarlic
6dry shiitake mushrooms, soaked and keep the liquid about 200 ml
3cherry tomatoes, halved
A handful of shimeji mushroom
1 lfish stock
2salted plums, deseeded
80 gpreserved mustard greens (xian cai)
1 tbsplight soy sauce
½ tbspdark sweet soy sauce
1 tbspoil
Salt to taste
Sugar to taste
Cornflour and water to thicken
A dash of white pepper
Chinese celery
Red chillies, chopped


  1. Heat oil in a pot, sauté garlic and shiitake mushrooms until fragrant, add in shimeji mushroom and QL MUSHROOM QQ Fish Filament. Sauté a few more minutes.
  2. Add in preserved mustard greens, salted plums, tomatoes and stir well.
  3. Pour in stock and liquid from the soaked shiitake mushrooms and simmer for 10 minutes. Add in soy sauces, simmer for a further few minutes and season to taste.
  4. Bring the soup to a boil and thicken with cornflour mixture.
  5. Serve meehoon or noodle with the soup. Garnish with Chinese celery and red chillies.


QL Chef’s Tip:

  • 30g of evaporated milk can be added to make a “classic fish head noodle” flavor


To find out more about MUSHROOM products and where to purchase, click here.


About the author