Noodles in soup with chicken

6 Servings

Ingredients

Quantity Ingredient
¼ pounds Egg noodles
½ pounds White meat chicken
1 cup Bamboo shoots
¼ pounds Peas
½ cup Canned button mushrooms
6 cups Stock
½ teaspoon Salt
2 teaspoons Cornstarch
2 tablespoons Water

Directions

1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.

2. Dice chicken and bamboo shoots. Shell peas. Drain canned mushrooms.

3. Bring stock to a boil. Add salt, chicken and vegetables; cook, covered, 5 minutes over medium-low heat. 4. Blend cornstarch and cold water to a paste; then stir into soup to thicken.

5. Transfer noodles to a large tureen or to individual soup bowls. Pour thickened soup over and serve.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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