Preparation

• Toast the noodles in the pan without oil, stirring constantly until they are golden brown. Once toasted, remove and set aside.
• Add a generous splash of oil to the same pan and sauté the large mantis shrimp for about 2-3 minutes until they are golden. Remove and set aside.
• Next, sauté the small mantis shrimp in the pan for an additional 2 minutes. Once done, remove and set aside along with the others.
• Turn off the heat of the pan.
• Separately, in a pot, prepare a stock with the leek, carrot, onion, peeled tomato, small mantis shrimp, and the remaining rock fish. When it starts to boil, let it continue boiling for about 20 to 30 minutes maximum. Avoid overcooking to prevent a bitter taste.
• Let the stock rest for a few minutes and then strain it to obtain a clear and clean broth.
• With the strained stock, place it back on the heat until it comes back to a boil.
• When the stock is boiling, heat the pan again with a drizzle of oil. Once the oil is hot, add the noodles and sauté them for a minute while stirring.
• Pour the boiling stock over the noodles and cook them for the time indicated by the noodle manufacturer, usually between 8-10 minutes.
• If during cooking you notice a lack of liquid, gradually add hot water with a ladle until the noodles are covered.
• When there are about 5 minutes left to finish cooking, distribute the large mantis shrimp over the noodles and allow them to finish cooking together.
• Once the cooking time is completed, turn off the heat and cover the pan with a kitchen cloth or aluminum foil. Let it rest for 5 minutes before serving to allow the flavors to blend well.