| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
A, To, Z, Of, Food |
1 |
servings |
INGREDIENTS
| 570 |
ml |
Vegetable stock; (20fl oz) |
| 1 |
lg |
Finger of fresh ginger; (frozen then |
|
|
; defrosted) |
| 1 |
ts |
Ground ginseng |
| 2 |
ts |
Dark soy sauce |
| 1 |
|
Lemon; juice of |
| 2 |
|
Carrots; peeled and finely |
|
|
; grated |
| 1 |
sm |
Bunc coriander; snipped in a glass |
| 4 |
|
Cloves crushed garlic |
| 100 |
g |
Cooked egg noodles; (4oz) |
INSTRUCTIONS
Bring a pan of water to the boil and then add the garlic cloves, leave to
cook for 2 minutes and then drain under cold water and throw away the
cooking stock. Refill the pan again with fresh water and repeat this
process 3 times. Then peel the garlic and chop finely.
Meanwhile in another saucepan add the stocks, grated carrots and ginseng.
Bring to the boil and then leave to simmer for 10 minutes. After the stock
has simmered for a while remove from the heat and squeeze the juice out of
the piece of ginger (this must have been previously frozen and then
defrosted) so that the juice is easily extracted into the broth.
Now add the noodles, lemon juice, soya sauce and chopped garlic. Leave the
broth for a few minutes while the flavours infuse.
Remove the noodles from the broth with either a slotted spoon or a pair of
chopped sticks and place them in the serving dishes. Pour the broth over
the noodles with a ladle and to finish, sprinkle a little snipped fresh
coriander over each bowl.
Converted by MC_Buster.
Per serving: 598 Calories (kcal); 11g Total Fat; (16% calories from fat);
21g Protein; 109g Carbohydrate; 39mg Cholesterol; 3978mg Sodium Food
Exchanges: 5 1/2 Grain(Starch); 0 Lean Meat; 3 Vegetable; 1/2 Fruit;
2 1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Have you thanked God today?”