| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Chinese |
Soup |
6 |
Servings |
INGREDIENTS
|
|
Topping for soup |
| 1/2 |
lb |
Egg noodles |
| 2 |
ts |
Soy sauce |
| 1 |
ts |
Peanut oil |
| 3 |
dr |
Sesame oil; more or less |
| 1/8 |
ts |
Pepper |
| 6 |
c |
Stock |
INSTRUCTIONS
1. 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"
2. Parboil noodles as in "Parboiled Noodles #1/#2".
3. 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.
4. 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:
1. Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon
salt and the pepper.
2. 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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