| 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 <kitpath@earthlink.net> on Jul 08, 1999,
converted by MM_Buster v2.0l.
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