| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats | Chinese | Soup | 6 | Servings |
INGREDIENTS
| 1/4 | lb | Egg noodles |
| 1/2 | lb | White meat chicken |
| 1 | c | Bamboo shoots |
| 1/4 | lb | Peas |
| 1/2 | c | Canned button mushrooms |
| 6 | c | Stock |
| 1/2 | t | Salt |
| 2 | t | Cornstarch |
| 2 | T | Water |
INSTRUCTIONS
Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm. Dice chicken and bamboo shoots. Shell peas. Drain canned mushrooms. Bring stock to a boil. Add salt, chicken and vegetables; cook, covered, 5 minutes over medium-low heat. Blend cornstarch and cold water to a paste; then stir into soup to thicken. 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 246
Calories From Fat: 85
Total Fat: 9.5g
Cholesterol: 23.6mg
Sodium: 2301.2mg
Potassium: 514mg
Carbohydrates: 30.7g
Fiber: 1.9g
Sugar: 7.5g
Protein: 9.7g