Deliciously Easy Faux Phooriental Cellophane Noodle Shrimp Soup Food

DELICIOUSLY EASY FAUX PHO/ORIENTAL CELLOPHANE NOODLE SHRIMP SOUP

Steps:

• Chop vegetables as directed above.
• Soak the bean threads in very hot water in a sauce pan for four minutes. Place the pan on a burner and heat to just about boiling. Remove from heat.
• In a medium sized soup pan, sautee the garlic, onion, carrots, and celery with salt to taste, until the onion is soft and the other vegetables are tender crisp. Add chicken broth, drained bean threads (cellophane noodles), shrimp, mushrooms with liquid, and bean sprouts.
• Heat briefly until the shrimp is well cooked.
• Serve each bowl topped with cilantro and green onion and the optional ingredients below.
• HIGHLY Suggested but Optional: Bottle of red habanero sauce, plate of: lime wedges, fresh basil, and raw bean sprouts instead of the canned sprouts - serve the soup boiling hot and have each diner drop the fresh sprouts in their own bowl.

QUICK FAUX PHO

Steps:

• Put broth in a large pot. Cover and bring to a boil over medium-high heat.
• NOTE - I like to simmer the broth with a 1" piece of fresh ginger (quartered) and a cinnamon stick for 30 minutes, remove the items and bring to a boil. It makes it not-so-quick, but it is more flavorful.
• Add the noodles, reduce heat to medium and boil gently, uncovered, 6-8 minutes or until noodles are tender, stirring occasionally.
• Stir in the spinach and basil for the last minute of cooking time.
• Divide beef among 4 serving bowls. Ladle soup over the pastrami, sprinkle with green onions and drizzle with chili sauce.
• Serve with lime.

COLD CELLOPHANE NOODLE SALAD

Steps:

• Pour the boiling water over the noodles in a large bowl. Make sure the noodles are submerged. Cover the bowl with a lid or large plate and allow to soak for about 4 or 5 minutes.
• Take off the cover and stir after about 4 minutes and allow to soak again until the noodles are firm to the bit but full cooked.
• Pour the noodles into a colonder and run ice cold water over them until they are cool and not at all sticky. Set aside.
• Slice all the vegetables and tofu and add them to your serving bowl.
• Add cold noodles and toss until they are well incorporated with the vegetables.
• Whisk all the ingredients for the sauce together and allow to sit for a few minutes.
• Add sauce to the salad and mix with your hands.
• Serve with pan fried dumplings. YUM!

FAUX PHO - QUICK AND EASY VIETNAMESE STYLE NOODLE SOUP

Steps:

• Soak rice noodles in very, hot tap water.
• Heat oil in a large, deep skillet on medium hot.
• Saute garlic, ginger, and red pepper flakes, with the beef until the beef is 85% cooked through. .
• Add broth, fish sauce, spices and sugar.
• Bring to a boil, then simmer for 10 minutes.
• Rinse rice noodles and chop into 4-5 inch pieces.
• Place noodles in bowls, pour broth and meat over noodles.
• Add any or all garnish desired.
• Personal Note: I like mine with super spicy so I add tons of jalapeno and siracha sauce, along with all the veggies and herbs. You can also do this with pork, fish, shrimp, or chicken, or use veggie stock and tofu if you want to keep it vegetarian.