| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Meats, Seafood | Asian | Asian, Easy, Soups | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Egg noodles, dried or fresh |
| 1 | qt | Chicken stock, or vegetable |
| stock | ||
| 2 | T | Scallions, finely chopped |
| 1 | T | Fresh coriander, finely |
| chopped | ||
| 1/2 | c | Celery, finely chopped |
| 2 | t | Sesame oil |
| 1 | T | Chili oil |
| 1 | T | Fish sauce, nam pla |
| 1 | T | Fresh lime juice |
| 1 | T | Soy sauce |
| 2 | t | Sugar |
INSTRUCTIONS
INTRO: *Serves 2 to 4. Egg noodles are a simple and comforting food, plain, homey, nutritious, and satisfying. Combined with soup, their virtues are magnified and when we add a touch of Southeast Asian zest ~- lime juice and fish sauce -- the result is a wholesome soup that can serve as a light lunch for two or as a soup starter for any meal. PREP: If you are using fresh noodles, blanch them for 3 to 5 minutes in a large pan of boiling water, then immerse in cold water. If you are using dried noodles, cook in boiling water for 4 to 5 minutes. Drain the noodles, cool in cold water until required. Put the stock into a pot and bring it to a simmer. Add the rest of the ingredients and simmer for 5 minutes. Drain the noodles and add them to the soup. Bring the soup back to simmering and serve at once. PER SERVING: 328CAL, 10.0G fat (27.7% cff); 45.7G carb. Source: Asian Vegetarian Feast (HardCover 1988) by Ken Hom. William Morrow and Company, Inc. New York. ISBN: 0-688-07753-6. Reprint: trade paper 1997. dec 1997 kitpatH and Buster Recipe by: Asian Vegetarian Feast (1988) Posted to EAT-LF Digest by PatHanneman <[email protected]> on Jul 08, 1999, converted by MM_Buster v2.0l.
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