Chinese Noodle Soup Food

CHINESE NOODLE SOUP

Steps:

• Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium and simmer for 8 - 10 minutes to allow the flavours to infuse.
• Meanwhile, cook noodles according to packet directions.
• Cut bok choys in half (for small / medium) or quarter (for large). Wash thoroughly.
• Either cook the bok choi in the broth in the soup broth OR noodle cooking water for 1 min (if noodles required boiling).
• Pick garlic and ginger out of soup.
• Place noodles in bowls. Top with chicken and bok choy. Ladle over soup, garnish with green onions. Great served with chilli paste or fresh chillis.

CHINESE CHICKEN NOODLE SOUP

Steps:

• This soup changes as the ingredients are available in my refrigerator or on my cupboard shelves.
• Takes about 20 minutes from start to table. Start 2 cups of water to boil; add chicken broth.
• After stock boils, add the packet of seasoning supplied with Top Ramen.
• While broth is boiling, add 1 raw chicken breast (cut in small pieces), the chopped vegetables and the raw egg.
• The egg will cook into threads.
• Just before serving, add the noodles and the peas, then the sesame oil and scallions.
• Don't let soup sit around for long time because vegetables need to be a bit crunchy, cooked soft. If using leftover meat in your soup, just add at the end because it only needs to warm up again.
• You can always add another can of chicken broth if soup is too thick or you like more broth.
• You may vary the soup with different Chinese type vegetables available. Add some garlic and a dash of hot Chinese mustard.
• If using strong vegetables such as broccoli, cut small and don't overcook to avoid the strong flavor.
• Remember the noodles are already cooked and they do not need to be cooked, only to absorb the moisture from the broth, which does thicken the soup.

ASIAN CHICKEN NOODLE SOUP

Steps:

• Mix soy sauce, mirin, 1 teaspoon of the sesame oil, garlic, ginger, sugar, vinegar, and chile paste in a small bowl.
• Heat the broth in a medium saucepan. Add the soy sauce mixture, the chicken, and the vegetables and bring to a boil. Simmer for two minutes or until chicken is cooked through. Add the remaining 1 teaspoon sesame oil. Taste and adjust seasonings.
• Pour over prepared Chinese noodles. Garnish with cilantro and scallions.

CRISPY CHINESE NOODLES (RESTAURANT STYLE)

Steps:

• Heat a wok over medium heat until very hot and pour vegetable oil into hot wok. Let oil heat until the surface shimmers. To test heat, lower the tip of a wooden chop stick into the oil; if it bubbles vigorously, oil is heated enough.
• Cut egg roll wrappers into 1-inch strips and gently lay strips into the hot oil, 2 or 3 at a time. When strips start to brown on one side, gently flip over and brown the other side until the strips are crisp and golden brown, 30 seconds to 1 minute. Repeat with remaining egg roll wrappers, working in batches. Remove crisp noodles with slotted spoon and drain on paper towels.

CHINESE GLASS NOODLE SOUP

Steps:

• Soak the bean threads in a large bowl of hot water until soft, about 15 minutes; drain and cut into bite-size lengths. Divide the noodles into 4 bowls.
• Bring the chicken broth, garlic, ginger, and lemongrass to a boil in a large saucepan; reduce heat to medium-low and cook the mixture at a simmer until fragrant, about 15 minutes. Add the chicken and shrimp to the soup; simmer until the chicken pieces are cooked through, 3 to 5 minutes. Stir the lime juice and fish sauce through the soup. Ladle the soup over the noodles; top with jalapeno pepper slices and cilantro to serve.

ONE-POT CHINESE CHICKEN NOODLE SOUP

Steps:

• Drizzle the honey over the base of a large saucepan and bubble briefly to a caramel, then splash in the soy, bubble, add half the chilli and the chicken stock and simmer for 5 mins.
• Add the chicken, if using, and ginger, and simmer for another 5 mins. Stir in the cabbage and noodles and cook until just wilted and the noodles have heated through. Ladle into bowls and sprinkle over the remaining chilli and the spring onions.

CHINESE STYLE NOODLE AND PORK SOUP

Steps:

• Cook noodles according to package directions, or until of desired consistency, drain.
• Meanwhile, in a large pot combine all remaining ingredients. Stir in the cooked noodles.
• Bring to a full boil over high heat, stirring occasionally.
• Boil for about 10 minutes.
• Sprinkle each serving with chopped green onions if desired.