Gingered Chinese Noodle Broth
This broth can be prepared with or with out the chicken or chicken stock
|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.
|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.
|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.
|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
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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