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Chinese Noodle Soup recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection. Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes. New York, New York - Restaurant capital of the world.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 02/11/2002 : Chinese Noodle Soup
"Chinese Noodle Soup"
Daily Tour Pictures - Page 1 of 3 - Page 2 of 3 - Page 3 of 3 - Daily Recipes
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8 ounces meaty chicken breast, pork tenderloin or any cooked meat
3 to 4 Shiitake mushrooms, soaked
4 ounce canned sliced bamboo shoots, drained
4 ounce spinach leaves, lettuce hearts, or Napa cabbage leaves
2 scallions
12 ounces dried egg noodles
2 1/2 cups stock
2 tablespoons vegetable oil
1 teaspoon salt
1/2 teaspoon light brown sugar
1 tablespoon light soy sauce
2 teaspoons Chinese rice wine or dry sherry
A few drops of sesame oil
Hot red chili sauce, to serve
Thinly shred the meat. Squeeze dry the Shiitake mushrooms and discard any hard stems. Thinly shred the mushrooms, bamboo shoots, scallions and greens. Cook the noodles in boiling water according to the directions on the package. Drain and rinse under cold water. Place in a serving bowl. Bring the stock to a boil and pour over the noodles; set aside and keep warm. Heat the oil in a hot wok. Add about half of the scallions and the meat and stir fry for about 1 minute. Add the mushrooms, bamboo shoots, and greens and stir fry for 1 minute. Add the salt, sugar, soy sauce, and rice wine or sherry and blend well. Pour the dressing over the noodles, garnish with scallions, and sprinkle a few drops of sesame oil over the dish. Divide into soup bowls and serve with red-hot chili sauce. Serves 4.
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Dr. Delicious is a chef in NYC and a member of Chefs de Cuisine!
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Readio is a daily updated NYC Photo Magazine,
Monday - Friday.
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