| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
4 |
Servings |
INGREDIENTS
| 2 |
|
Nests shrimp-flavored noodles |
| 4 |
|
Qt. salted water |
| 1/2 |
c |
Lily flowers, soaked |
| 1 |
|
Green onion, slivered |
| 1 |
c |
Napa cabbage, shredded |
| 1 |
c |
Steamed chicken breast, cooled & shredded |
| 3 |
c |
Chicken broth |
| 2 |
tb |
White rice vinegar |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Peanut oil |
INSTRUCTIONS
A noodle dish for the winter months.
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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