Whole-Meal Chicken-Noodle Soup, Chinese Style

Recipe Ingredients

6 cups	1422ml	Good chicken stock - (to 8 cups)
10		Ginger
2		Garlic cloves - lightly crushed
1 tablespoon	15ml	Peanut or vegetable oil
1 teaspoon	5ml	Minced garlic
1 1/2 cups	93g / 3.3oz	Chopped cooked chicken or meat
1 cup	146g / 5.1oz	Broccoli florets, snow or snap peas,
		Or green beans, cut into 1" pieces
1 lb	454g / 16oz	Fresh thin egg noodles
2 tablespoons	30ml	Soy sauce
1 tablespoon	15ml	Asian sesame oil
1/2 cup	46g / 1.6oz	Minced scallions

Recipe Instructions

Heat stock with ginger and garlic to a simmer.

Put oil in a broad, deep skillet or saucepan and turn heat to medium-high. Add garlic, stir, and add meat. Turn heat to high, and cook, stirring occasionally, until meat begins to brown. Add vegetables, and cook, stirring occasionally, about 5 minutes.

Strain, and add 6 cups stock; adjust heat to gentle boil. Add noodles, and cook, stirring, until separate and tender, about 3 minutes. Stir in soy sauce and sesame oil. Taste, and adjust seasonings.

Divide soup among 4 bowls, adding more stock for a soupier mixture. Garnish with scallions, and serve.

This recipe yields 4 servings.

Source:
Susan Wolfe on the http://www.eclix.net Food BB

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