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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.