Chinese Noodles in Soup Recipe
Noodles in soup are far more popular than fried noodles. This recipe for Chinese noodles in soup comes from Chef Deh-ta Hsiung.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 8ounces chicken breast or pork fillet (or ready-cooked meat)
- 3to 4 small Chinese dried mushrooms (soaked)
- 4ounces sliced bamboo shoots (rinsed and drained)
- 4ounces spinach leaves, lettuce hearts, or Chinese leaves
- 2spring onions (finely shredded)
- 1pound fresh or 9 ounces dried egg noodles
- 2 ¼cups stock
- 2tablespoons seasoned oil
- 1teaspoon salt
- ½teaspoon soft brown sugar
- 1tablespoon light soy sauce
- 2teaspoons Chinese rice wine
Instructions
Step 1
Gather the ingredients.Step 2
Thinly shred the meat. Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly shred the mushrooms. Set aside.Step 3
Cook the noodles in boiling, salted water according to the instructions on the packet, then drain and rinse under cold water. Shake off excess water and place in a serving bowl.Step 4
Bring the stock to a boil and pour over the noodles; keep warm.Step 5
Heat the oil in a preheated wok, add about half the spring onions and all the meat; stir-fry for about 1 minute.Step 6
Now add the mushrooms, bamboo shoots, and greens and stir-fry for another minute. Add the salt, brown sugar, light soy sauce, rice wine, and sesame oil.Step 7
Pour the "dressing" (meat and vegetables) over the noodles, garnish with the remaining spring onions, and serve.