basic noodles simple toppings

Categories
Soup
Yield
4 Servings
MeasureIngredient
Scallions; shredded and/or
Hardboiled eggs; shelled ond cut in quarters
½ pounds Preserved cabbage; rinsed and shredded
¼ cup Each of cooked chicken; cooked pork and ham; all shredded
¼ cup Each of roast chicken and duck; both shredded
½ cup Smoked ham; shredded
1 cup Cooked chicken; shredded or cut in strips

These are toppings for use in "Basic Noodles in Soup #2".

NOTE: The cooked meat may be reheated (before it is arranged over the noodles) simply by placing it in a sieve and dipping it briefly in the hot stock.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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