This recipe for Chinese Noodles in Soup comes from chef Deh-ta Hsiung, who points out that noodles in soup (tang mien) are far more popular than fried noodles (chow mein) in China. Recipe reprinted with permission from Chinese Cookery Secrets: How to Cook Chinese Restaurant Food at Home.
- 8 ounces chicken breast or pork fillet (or ready cooked meat)
- 3 to 4 small Chinese dried mushrooms, soaked
- 4 ounces sliced bamboo shoots, rinsed and drained
- 4 ounces spinach leaves, lettuce hearts, or Chinese leaves
- 2 spring onions, finely shredded
- 1 pound fresh or 9 ounces dried egg noodles
- 2 1/4 cups stock
- 2 tablespoons seasoned oil
- 1 teaspoon salt
- 1/2 teaspoon soft brown sugar
- 1 tablespoon light soy sauce
- 2 teaspoons Chinese rice wine
- Thinly shred the meat. Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly shred the mushrooms, bamboo shoots, vegetable and spring onions.
- Cook the noodles in boiling, salted water according to the instructions on the packet, then drain and rinse under cold water. Place in a serving bowl.
- Bring the stock to the boil and pour over the noodles; keep warm.
- Heat the oil in a pre-heated wok, add about half the spring onions and all the meat, stir-fry for about 1 minute.
- Now add the vegetables (mushrooms and greens), stir-fry for another minute. Add all the seasonings and blend well.
- Pour the "dressing" over the noodles, garnish with the remaining spring onions and serve.
|Nutritional Guidelines (per serving)|
|Total Fat||21 g|
|Saturated Fat||9 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||5 g|