Basic Noodles In Soup Ii Recipes

GRANDMA'S NOODLES II

Steps:

• Combine egg, salt, milk. Add flour. (For thicker noodles add baking powder to flour before mixing.) Separate into two balls.
• Roll out dough, and let stand for 20 minutes.
• Cut into strips and spread to dry--dust with a little flour. Let dry for approximately 2 hours.
• Drop into hot soup--cook for about 10 minutes.

BASIC NOODLES IN SOUP II: STIR-FRIED CHICKEN TOPPING I

Steps:

• 1. Slice chicken, fresh mushrooms and water chestnuts. 2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes). 3. Add mushrooms and water chestnuts stir-fry until mushrooms begin to soften (about 1 minute more). 4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve. VARIATIONS: * For the water chestnuts, substitute bamboo shoots. * After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce. * In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar and a dash of pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC NOODLES IN SOUP II: STIR-FRIED PORK AND SPINACH TOPPING

Steps:

• 1. Shred pork and leek. Stem spinach and cut leaves in half. 2. Heat oil. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes). 3. Add leek and spinach stir-fry 1 minute more. 4. Arrange mixture as a topping over noodles in soup and serve. VARIATION: * For the spinach, substitute 2 cups Chinese lettuce, cut in 2-inch sections and stir-fry in step 3 until softened. (You may also add, with the Chinese lettuce, 1/2 cup bamboo shoots, sliced, and 1/2 cup canned button mushrooms.) The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC NOODLES IN SOUP II: STIR-FRIED CHICKEN TOPPING II

Steps:

• 1. Soak dried mushrooms. 2. Slice chicken. Combine soy sauce, sugar, salt and pepper. Add to chicken and toss to coat. 3. Slice bamboo shoots and soaked mushrooms. Shred spinach and mince ham. 4· Heat oil. Add remaining salt, then chicken and stir-fry until it loses its pinkness (about 2 minutes). 5. Add bamboo shoots, mushrooms and spinach stir-fry 2 minutes more. Sprinkle with remaining soy sauce. 6. Arrange mixture as a topping over noodles in soup. Garnish with minced ham and serve. VARIATIONS: * For the chicken, substitute shelled and deveined shrimp. * For the spinach, substitute 2 tablespoons cloud ear mushrooms (soaked), sliced and 1/4 cup lily buds (soaked), cut in two. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC NOODLES IN SOUP II: STIR-FRIED COOKED CHICKEN TOPPING I

Steps:

• 1. Soak dried mushrooms. 2. Slice cooked chicken and soaked mushrooms. Shred ham and Chinese cabbage. 3. Heat oil. Add cabbage and stir-fry to soften (about 3 minutes). 4. Add chicken, ham and mushrooms stir-fry 1/2 minute more. Add stock and salt and heat quickly. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken mixture. Arrange as a topping over noodles in soup and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

EASY NOODLE SOUP

Steps:

• Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.
• When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.

BASIC NOODLES IN SOUP II

Steps:

• 1. Prepare any of the simple or stir-fried toppings. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions). 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: * Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. * After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.