Towards the end of last year, I shared an offal stew recipe. Offal stew/soup is one of those dishes that bring back a choke-full of memories. The broth is complex and saturated with flavor not to mention the tender meat cuts (some people prefer them a little bit hard so they can chew to their hearts desire!)! When coming up with the idea for this noodle soup, I was inspired by the lung noodle soup I shared here earlier this year. I wanted to use that complex yet robust flavor of the offals as a vehicle for the noodles. Every time I get a chance to cook offals I most certainly will make noodles out of it because this is a dish that you will want to come back to over and over again. And yes it is quite easy to put together. The recipe for the offal stew is here. I am sharing the assembling process.
What you will need:
2 C. Rice noodles
1 Carrot, thinly sliced
A bunch of green onions, thinly julienned
1 boiled egg
Hot sauce/ chili oil
- In Africa, particularly Uganda, stew and soup are interchangeable.
- I linked to goat offal stew but you can use cow offals as well.
- I like my yolks fully boiled. If you would like yours a bit runny, check out this guide.
- This recipe serves four, or two or one depending on who you are.
- Serve the noodle soup hot before the offal fat starts to solidify.
- I used rice noodles. You can use any noodles you have available. Yes even instant noodles. Just follow the cooking directions on the packaging.
Place a pan on high heat. Add water and let it come to a boil. Add your noodles and let them cook for about three minutes. Remove the noodles from the water after 3 minutes and add them to your offal soup. Next add the cut vegetables. Mix well. Dish. Cut the boiled egg in half and add to your noodle soup. Finally finish with a sprinkle/drop of hot sauce/ chili oil and a pinch of black pepper. Serve!
Use #AkitchenInUg to share your creations.