Yield: 4 servings
|½ pounds||Egg noodles; dried or fresh|
|1 quart||Chicken stock; or vegetable stock|
|2 tablespoons||Scallions; finely chopped|
|1 tablespoon||Fresh coriander; finely chopped|
|½ cup||Celery; finely chopped|
|2 teaspoons||Sesame oil|
|1 tablespoon||Chili oil|
|1 tablespoon||Fish sauce; (nam pla)|
|1 tablespoon||Fresh lime juice|
|1 tablespoon||Soy sauce|
INTRO: *Serves 2 to 4. Egg noodles are a simple and comforting food, plain, homey, nutritious, and satisfying. Combined with soup, their virtues are magnified and when we add a touch of Southeast Asian zest -- lime juice and fish sauce -- the result is a wholesome soup that can serve as a light lunch for two or as a soup starter for any meal.
PREP: If you are using fresh noodles, blanch them for 3 to 5 minutes in a large pan of boiling water, then immerse in cold water. If you are using dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, cool in cold water until required.
Put the stock into a pot and bring it to a simmer. Add the rest of the ingredients and simmer for 5 minutes. Drain the noodles and add them to the soup. Bring the soup back to simmering and serve at once. PER SERVING: 328CAL, 10.0G fat (27.7% cff); 45.7G carb.
Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997.
dec 1997 kitpatH and Buster
Recipe by: Asian Vegetarian Feast (1988) Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Jul 08, 1999, converted by MM_Buster v2.0l.