What is Flavor and Fortune?
How do I subscribe?
How do I get past issues?
How do I advertise?
How do I contact the editor?

Read 6914593 times

Connect me to:
Book reviews
Letters to the Editor
Newmans News and Notes
Restaurant reviews

Article Index (all years, slow)
List of Article Years
Article Index (2024)
Article Index (last 2 years)
Things others say
Related Links

Log In...

Categories & Topics

Noodles In Soup

Soups and Congees

Noodles In Soup
½ pound dried noodles, rice, wheat, or others
1/4 cup dried shrimp, peeled, shells and veins discarded, soaked until soft, then minced
3 large Chinese black mushrooms, soaked, stems discarded, then minced
3 Tablespoons vegetable oil
3 cloves garlic, outer skins discarded, then minced
8 cups chicken stock
5 scallions, some minced, some angle sliced
3 slices fresh ginger, minced
1 skinless boneless chicken breast, thinly slivered
3 pieces baby bok cai, leaves separated
½ cup cilantro leaves, coarsely chopped
1 seeded hot chili pepper. Thinly sliced

1. Soak the noodles in hot water until soft.
2. Drain shrimp and mushrooms, reserving waters.
3. Heat wok or fry pan, add the oil and stir-fry the garlic. Then add stock, scallions, ginger, and the chicken slivers and stir-fry them, for two minutes before adding the bok cai, cilantro, and chili pepper sliver. Simmer for one or two minutes, then serve.

Flavor and Fortune is a magazine of:

Copyright © 1994-2024 by ISACC, all rights reserved
3 Jefferson Ferry Drive
S. Setauket NY 11720