Noodles in soup with chicken
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Egg noodles |
| ½ | pounds | White meat chicken |
| 1 | cup | Bamboo shoots |
| ¼ | pounds | Peas |
| ½ | cup | Canned button mushrooms |
| 6 | cups | Stock |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Water |
Directions
1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Dice chicken and bamboo shoots. Shell peas. Drain canned mushrooms.
3. Bring stock to a boil. Add salt, chicken and vegetables; cook, covered, 5 minutes over medium-low heat. 4. Blend cornstarch and cold water to a paste; then stir into soup to thicken.
5. Transfer noodles to a large tureen or to individual soup bowls. Pour thickened soup over and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .