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  Dried black mushrooms 4
  Shao hsing wine/Dry sherry 1 Tablespoon
  Cornstarch 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Chicken breast halves 2 , skinned, boned, and thinly sliced
  Water 8 1⁄2 Cup (136 tbs)
  Dried rice stick noodles 8 Ounce, broken in half
  Chicken broth 3 1⁄2 Cup (56 tbs)
  Vegetable oil 2 Tablespoon
  Minced garlic 1⁄2 Teaspoon
  Zucchini/Crook-neck squash 1⁄2 Small, cut into matchstick pieces
  Carrot 1 Small, cut into match-stick pieces
  Soy sauce 1 Tablespoon
  Sesame oil 3⁄4 Teaspoon
  Cornstarch 1 Teaspoon, mixed with 2 teaspoons water
  Water 2 Teaspoon (For Mixing Cornstarch)
  Chili oil To Taste
  Slivered green onion 1 Tablespoon (For Garnish)
  Enoki mushrooms 1⁄4 Cup (4 tbs) (For Garnish)
  Salt To Taste
  Pepper To Taste

Preparation Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Combine marinade ingredients in a bowl.
Add chicken and stir to coat.
Set aside for 30 minutes.
Cooking Bring 8 cups of the water to a boil in a large pot.
Add rice stick noodles, stirring to separate strands.
When water returns to a boil, add the remaining 1/2 cup water.
Return to boil again and cook, stirring occasionally, for 1 1/2 minutes or until noodles are tender but firm to the bite.
Pour into colander and drain well.
Divide noodles equally among 4 soup bowls.
Set aside.
In a large pot, bring 3 cups of the chicken broth to a boil over medium-high heat.
Add salt and pepper.
Reduce heat to medium-low.
Let simmer.
Place a wok or wide frying pan over high heat until hot.
Add 1 1/2 tablespoons of the vegetable oil, swirling to coat sides.
Add chicken and stir-fry for 1 1/2 minutes or until opaque.
Remove chicken.
Heat the remaining 1/2 tablespoon vegetable oil in wok until hot.
Add mushrooms, garlic, zucchini, carrot, and the remaining V2 cup chicken broth.
Cover and cook for 2 minutes or until zucchini and carrot are crisp-tender.
Return chicken to wok.
Stir in soy sauce and sesame oil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Spoon chicken mixture over noodles in soup bowls; ladle broth over all.
Season with chili oil and sprinkle with green onion and enoki mushrooms.

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Stone Soup With Rice Noodles Recipe