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Woo's Pagoda Restaurant Whole-Meal Chicken Noodle Soup, Chinese Style

6 to 8 C. good chicken stock, divided
10 slices ginger
2 cloves garlic, lightly crushed
1 T. peanut or vegetable oil
1 t. minced garlic
1 1/2 C. chopped cooked chicken or meat
1 C. broccoli florets, snow or snap peas, or green beans, cut into 1-inch pieces
1 lb. fresh thin egg noodles
2 T. soy sauce
1 T. Asian sesame oil
1/2 C. minced scallions

Heat stock with ginger and garlic to a simmer.

Put oil in a broad, deep skillet or saucepan and turn heat to medium-high. Add garlic, stir and add meat. Turn heat to high, and cook, stirring occasionally, until meat begins to brown. Add vegetables, and cook, stirring occasionally, about 5 minutes.

Strain, and add 6 cups stock; adjust heat to gentle boil. Add noodles, and cook, stirring, until separate and tender, about 3 minutes. Stir in soy sauce and sesame oil. Taste, and adjust seasonings. Divide soup among 4 bowls, adding more stock for a soupier mixture. Garnish with scallions and serve.

Serves 4.


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