Basic Noodles In Soup #2
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Chinese | Soup | 6 | Servings |
INGREDIENTS
| Topping for soup | ||
| 1/2 | lb | Egg noodles |
| 2 | t | Soy sauce |
| 1 | t | Peanut oil |
| 3 | Sesame oil, more or less | |
| 1/8 | t | Pepper |
| 6 | c | Stock |
INSTRUCTIONS
Prepare any of the simple or stir-fried toppings suggested in recipes: "Basic Noodles Simple Toppings", "Basic Noodles Chicken Topping #1/#2", "Basic Noodles Cooked Chicken Topping #1/#2", or "Basic Noodles Pork and Spinach Topping" Parboil noodles as in "Parboiled Noodles #1/#2". Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil. Transfer noodles to a large tureen or to individual soup bowls. Arrange topping over noodles; then pour heated stock over and serve at once. NOTE: When stir-fried toppings are used, the stock is added first in step 4, then the topping. VARIATIONS: Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. 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: 146
Calories From Fat: 40
Total Fat: 4.4g
Cholesterol: 18.2mg
Sodium: 404mg
Potassium: 270.1mg
Carbohydrates: 18.2g
Fiber: <1g
Sugar: 4g
Protein: 7.9g