Basic noodles in soup #2

Yield: 6 Servings

Measure Ingredient
\N \N Topping for soup
½ pounds Egg noodles
2 teaspoons Soy sauce
1 teaspoon Peanut oil
3 drops Sesame oil; more or less
⅛ teaspoon Pepper
6 cups Stock

1. Prepare any of the simple or stir-fried toppings suggested in recipes: "Basic Noodles Simple Toppings", "Basic Noodles Chicken Topping #1/#2", "Basic Noodles Cooked Chicken Topping #1/#2", or "Basic Noodles Pork and Spinach Topping"

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

3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil.

4. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles; then pour heated stock over and serve at once.

NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS: 1. Leave the noodles unseasoned. Season the stock instead with ½ teaspoon salt and the pepper.

2. After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper.

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

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