Gingered Chinese Noodle Broth - Recipe - CookingDistrict.com
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Gingered Chinese Noodle Broth

This broth can be prepared with or with out the chicken or chicken stock
Categories: Asian
Prep Time:
45 minutes
Portion Size:
6 oz
Portions:
4
Step 1
4 oz cellophane noodles
water, boiling as needed
salt to taste
Place noodles in a large s/s bowl, cover w/boiling salted water. Allow to stand, covered 6-7 minutes, drain and reserve for service.
Step 2
peanut oil as needed
2 cup yellow onion • sliced thin
1 cup carrots, bias cut • sliced thin
2 clove garlic cloves • crushed w/salt
2 tbsp ginger root, purreed
6 cup chicken stock or vegetable stock • heated
2 tbsp wheat free soy sauce
In a heavy bottom stock pot heat oil & saute aromatics with the garlic and ginger till the carrots are soft, but not caramelized.

Add stock, water & soy sauce bring to a boil, reduce heat and simmer for 5 minutes.
Step 3
1 cup ham or red pork • julienne
1 cup watercress • julienne
1 cup shitake mushrooms • julienne
1 cup snow peas • bias sliced
11/2 tsp sesame oil, oriental style
Add ham (or pork), cress's, mushrooms & noodles. Bring to a boil, cover and turn off burner, this will allow the ingredients to meld and the flavors to develop, about 2-3 minutes. Add Snow Peas and steep again, about 3 minutes.
Step 4
2 tbsp rice wine vinegar
1/2 tsp crushed red pepper
1/2 cup scallions, greens only • bias cut
 salt & pepper • tt
Stir in sesame oil, rice wine vinegar & red pepper flakes, adjust seasonings with salt & pepper, serve in deep bowls, garnish each bowl with scallions
Notes
Chef's Note's

Stock can be made or purchased (convenience bases)

Adding a few stalks of crushed Lemon Grass will enhance the final product
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