Basic noodles in soup #1

Yield: 4 Servings

Measure Ingredient
½ pounds Egg noodles
6 cups Stock
1 Scallion
½ teaspoon Salt
1 dash Pepper
2 teaspoons Soy sauce
1 tablespoon Sherry

1. Parboil noodles as in "Parboiled Noodles #1/#2".

2. Bring stock to a boil. Stir in noodles, then bring to a boil again.

Simmer to heat through (about 2 minutes). Meanwhile mince scallion.

3. Stir salt, pepper, soy sauce and sherry into stock. Sprinkle with scallion and serve at once.

NOTE: Never add noodles to soup until just about ready to serve. If added too far in advance, noodles tend to get mushy. VARIATIONS: 1. In step 2, before adding the noodles, add 1 cup raw chicken. shredded; and/or ½ cup bamboo shoots, cut in strips. Simmer, covered, 10 minutes.

2. In step 2, after adding the noodles, add 1 cup cooked chicken or pork, diced; or 1 cup cooked vegetables, diced. Simmer only to heat through.

3. For the parboiled egg noodles, substitute ½ pound peastarch noodles (soaked); and 1 cup spinach, shredded. In step 2, simmer both only to heat through.

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

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