| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables, Meats, Seafood |
Asian |
Soups, Easy, Asian |
4 |
servings |
INGREDIENTS
| 1/2 |
lb |
Egg noodles; dried or fresh |
| 1 |
qt |
Chicken stock; or vegetable stock |
| 2 |
tb |
Scallions; finely chopped |
| 1 |
tb |
Fresh coriander; finely chopped |
| 1/2 |
c |
Celery; finely chopped |
| 2 |
ts |
Sesame oil |
| 1 |
tb |
Chili oil |
| 1 |
tb |
Fish sauce; (nam pla) |
| 1 |
tb |
Fresh lime juice |
| 1 |
tb |
Soy sauce |
| 2 |
ts |
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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