Thursday, April 12, 2007
Asian Noodle Soup
I made this for supper this week and it's going to be my entry into a recipe circle journal now. (Watch out, Vicki - coming your way after it makes a stop at Jackie's!)
Asian Noodle Soup (from Anne Lindsay's New Light Cooking book)
1 tsp. olive oil
2 cloves garlic, minced
1 Tbsp. minced gingerroot
3 green onions, chopped
1/8 tsp. red pepper flakes (I used 2 fresh chili peppers)
1 cup thickly sliced mushrooms
3/4 cup thinly sliced carrots
2 cups chicken stock(made with Oxo powder)
2 cups water
1 Tbsp. lime or lemon juice
2 tsp. fish sauce
2 tsp. soy sauce
2 tsp. sesame oil
3/4 cup uncooked fine egg noodles
1 boneless skinless chicken breast, thinly sliced
3/4 cup trimmed snow peas
3 Tbsp. chopped fresh coriander (optional)
1 cup fresh spinach leaves
1. In a large saucepan, heat oil over medium heat and cook garlic, ginger, onions and pepper flakes, stirring for 2 minutes.
2. Add mushrooms and carrots, cook, stirring for 5 minutes or until moisture is evaporated.
3. Add stock, water, juice, sauces and oil. Bring to a boil. Reduce heat, simmer, uncovered for 10 minutes.
4. Stir in noodles and chicken, bring to boil. Reduce heat and simmer for 5 - 10 minutes, until noodles and chicken are cooked.
5. Add snow peas and spinach, cook for 2 minutes. Stir in coriander. Taste and adjust seasonings, if desired.
Serves 2. This recipe is easy to double or triple and is delicious the next day too. It's a very light and tasty soup.
Rice stick noodles or rice vermicelli may be substituted for egg noodles. Add them at the end and cook for 2 minutes. Cabbage or bok choy could be substituted for the snow peas and spinach.