Basic Noodles In Soup Ii Stir Fried Chicken Topping Ii Recipes

Steps:

• Put chicken legs in a large sauce pan. Fill the pan 3/4 full with water. Bring to a boil for 15 minutes on high. Reduce heat and simmer on medium - low for 35 minutes (or until the chicken is done and tender). Remove the chicken from the pan, let cool. Add the onion and stir fry vegetables to the pan. Cook until the vegetables are done to your liking, while the veggies are cooking, remove the meat from the bones. Add the meat to the pan and add seasonings inclucing the packets from the ramen noodles. Add the ramaen noodles. Cook about 5 - 10 minutes more.
• This is an easy and tasty soup.

Steps:

• 1. Soak dried mushrooms. 2. Slice chicken. Combine soy sauce, sugar, salt and pepper. Add to chicken and toss to coat. 3. Slice bamboo shoots and soaked mushrooms. Shred spinach and mince ham. 4· Heat oil. Add remaining salt, then chicken and stir-fry until it loses its pinkness (about 2 minutes). 5. Add bamboo shoots, mushrooms and spinach stir-fry 2 minutes more. Sprinkle with remaining soy sauce. 6. Arrange mixture as a topping over noodles in soup. Garnish with minced ham and serve. VARIATIONS: * For the chicken, substitute shelled and deveined shrimp. * For the spinach, substitute 2 tablespoons cloud ear mushrooms (soaked), sliced and 1/4 cup lily buds (soaked), cut in two. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.
• Simmer for a few mins until all the noodles have separated.
• Add a handful stir-fry veg, reserving any leafy bits until later.
• Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.
• Serve in a deep bowl, scattered with crushed peanuts.

Steps:

• 1. Prepare any of the simple or stir-fried toppings. 2. Parboil noodles (from the Edit Tap, click to open recipe and follow instructions). 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: * Leave the noodles unseasoned. Season the stock instead with 1/2 teaspoon salt and the pepper. * After step 2, brown the noodles in a little oil before placing them in soup bowls. Season lightly with salt and pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• Put stock, ginger, garlic, soy sauce and sugar in a saucepan, then heat. Simmer for 5 mins. Take off the heat, pour into a microwave-safe bowl, then cool. Throw in chicken and veg, cover, then chill for up to a day.
• When ready to eat, remove from fridge, then add the cooked noodles. Microwave on High for 2 mins, stir, then cook for 1 min more or until piping hot. Divide between two bowls or mugs, sprinkle with spring onions and add the lime juice.

Steps:

• 1. Soak dried mushrooms. 2. Slice cooked chicken and soaked mushrooms. Shred ham and Chinese cabbage. 3. Heat oil. Add cabbage and stir-fry to soften (about 3 minutes). 4. Add chicken, ham and mushrooms stir-fry 1/2 minute more. Add stock and salt and heat quickly. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken mixture. Arrange as a topping over noodles in soup and serve. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Slice chicken, fresh mushrooms and water chestnuts. 2. Heat oil. Add salt, then chicken, and stir-fry until chicken loses its pinkness (about 2 minutes). 3. Add mushrooms and water chestnuts stir-fry until mushrooms begin to soften (about 1 minute more). 4. Add stock and heat quickly. Then simmer, covered, 3 to 4 minutes over medium heat. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken chicken mixture. Arrange as a topping over noodles in soup and serve. VARIATIONS: * For the water chestnuts, substitute bamboo shoots. * After step 3, sprinkle the chicken and vegetables with 1 to 2 teaspoons soy sauce. * In step 5, add to the cornstarch paste 1 to 2 teaspoons soy sauce, 1/4 teaspoon salt, 1/4 teaspoon sugar and a dash of pepper. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.