Noodles In Soup

Chinese.wok's picture

Nov. 10, 2011


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



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.


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.


9. Garnish with the remaining spring onions and serve.

Recipe Summary

Difficulty Level: Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 620Calories from Fat 126

 % Daily Value*

Total Fat 14 g21.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 1047 mg43.63%

Total Carbohydrates 88 g29.3%

Dietary Fiber 5 g20%

Sugars 4 g

Protein 34 g68%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet