Seblak Noodle Soup for Students
Seblak noodle soup version for students: the spiciness can be adjusted, the broth is fragrant with kencur, and the contents are quite filling for dinner after class or a shift.
Author
warung_bimo
Instructions
Soak the onion crackers in hot water for 10-12 minutes until pliable but not broken. Drain. If using egg noodles, boil briefly until half cooked and then drain as well.
💡 Tip: Do not soak the crackers too long; when added to the broth, the texture should still be enjoyable to chew.
About 12 min
Pound or blend the red shallots, garlic, kencur, red chili, and bird's eye chili. Leave some texture for a more authentic street food flavor.
💡 Tip: You can reduce the bird's eye chili first. It's easier to add chili sauce later than to save a broth that's too spicy.
About 4 min
Heat oil in a pan. Sauté the ground spices for 3-4 minutes until fragrant and the color of the chilies is more cooked, then add the egg and scramble quickly.
💡 Tip: Sauté until the raw smell of the onions disappears to ensure the broth is savory, not off-putting.
About 5 min
Pour in the water, add the meatballs, salt, sugar, and sweet soy sauce. Bring to a boil for 3 minutes until the broth starts to turn a savory red and the meatballs are hot.
💡 Tip: Just a little sweet soy sauce; its role is to round out the flavor, not to make the seblak sweet.
About 4 min
Add the noodles, crackers, and mustard greens. Stir for 3-4 minutes until the noodles are cooked, the crackers are chewy, and the broth is slightly thickened. Adjust the taste, sprinkle with green onions and fried shallots, then serve hot.
💡 Tip: If the broth is too thick, add a little hot water. If it lacks kick, add more crushed bird's eye chili or chili sauce.
About 4 min
