Basic Noodles in Soup #2

Title: Basic Noodles in Soup #2
Categories: Soup
Yield: 6 Servings

Topping for soup
1/2 lb Egg noodles
2 ts Soy sauce
1 ts Peanut oil
3 dr Sesame oil; more or less
1/8 ts Pepper
6 c Stock

1. Prepare any of the simple or stir-fried toppings suggested in recipes:
“Basic Noodles Simple Toppings”, “Basic Noodles Chicken Topping #1/#2”,
“Basic Noodles Cooked Chicken Topping #1/#2”, or “Basic Noodles Pork and
Spinach Topping”

2. Parboil noodles as in “Parboiled Noodles #1/#2”.

3. Place noodles in a bowl. Add soy sauce, peanut oil, sesame oil and
pepper, and toss well. Keep noodles warm. Meanwhile bring stock to a boil.

4. Transfer noodles to a large tureen or to individual soup bowls. Arrange
topping over noodles; then pour heated stock over and serve at once.

NOTE: When stir-fried toppings are used, the stock is added first in step
4, then the topping. VARIATIONS:

1. Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon
salt and the pepper.

2. After step 2, brown the noodles in a little oil before placing them in
soup bowls. Season lightly with salt and pepper.

From , ISBN 0-517-65870-4. Downloaded
from Glen’s MM Recipe Archive,