Servings
6 s
Ingredients
- Topping for soup
- 1/2 pound Egg noodles
- 2 teaspoons Soy sauce
- 1 teaspoon Peanut oil
- 3 drops Sesame oil; more or less
- 1/8 teaspoon Pepper
- 6 cups STOCK
Directions
- 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, http://www.erols.com/hosey.