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Noodles In Soup

Chinese.wok's picture
Ingredients
  Chicken breast/Pork fillet / ready cooked meat 8 Ounce (225 Grams)
  Dried chinese mushrooms 4 Small, soaked
  Bamboo shoots 4 Ounce, sliced, rinsed and drained (115 Grams)
  Spinach leaves/Lettuce hearts / chinese leaves 4 Ounce (115 Grams)
  Spring onions 2 , finely shredded
  Egg noodles/9 ounce dried egg noodles 1 Pound (450 Grams Fresh)
  Stock 1 Pint (600 Milliliter)
  Oil 2 Tablespoon, seasoned
  Salt 1 Teaspoon
  Soft brown sugar 1⁄2 Teaspoon
  Light soy sauce 1 Tablespoon
  Chinese rice wine 2 Teaspoon
  Sesame oil 3 Drop
Directions

GETTING READY
1. Thinly shred the meat.
2. Squeeze dry the soaked mushrooms and discard any hard stalks.
3. Thinly shred the mushrooms, bamboo shoots, vegetable and spring onions.
4. In salted boiling water cook the noodles according to the instructions on the packet, then drain and rinse under cold water and place in a serving bowl.

MAKING
5. In a saucepan bring the stock to the boil, pour over the noodles and keep warm.
6. In a pre-heated wok, heat the oil add about half of the spring onions and all the meat and stir-fry for about 1 minute.
7. Now add the vegetables (mushrooms, bamboo shoots and greens) and stir-fry for another minute.
8. Add all the seasonings and blend well and pour the 'dressing' over the noodles.

SERVING
9. Garnish with the remaining spring onions and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Stir Fried
Ingredient: 
Pasta
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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