Soup noodles with chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Nests shrimp-flavored | |
| Noodles | ||
| 4 | quarts | Salted water |
| ½ | cup | Lily flowers, soaked |
| 1 | Green onion, slivered | |
| 1 | cup | Napa cabbage, shredded |
| 1 | cup | Steamed chicken breast, |
| Cooled & shredded | ||
| 3 | cups | Chicken broth |
| 2 | tablespoons | White rice vinegar |
| 1 | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Peanut oil |
Directions
Preparation: Cut hard tips off soaked lily flowers; cut in half.
Wash noodles, then boil until tender - about 2 minutes. Drain, place in bowls.
Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar just before adding broth to bowls.
Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, & stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto noodles; top with chicken; add soup, and serve.