|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 2g||9%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 2g||9%|
|Total Sugars 4g|
|Vitamin C 5mg||26%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for Chinese noodles in soup comes from chef Deh-ta Hsiung, who points out that noodles in soup (tang mein) 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."
Meat and vegetables "dress" the noodles and stock, adding protein, color, and nutrients to the noodles and their broth. The recipe takes about 20 to 25 minutes to prepare and cook (plus about 20 minutes to soak the mushrooms). Make this noodle dish for a comforting and satisfying lunch or dinner.
"The Chinese noodles (tang mein) were excellent, and made a delicious meal. I made the noodles with pork tenderloin, spinach, soaked shiitake mushrooms, bamboo shoots, and green onions, and I used a rich chicken stock. For such a simple dish of noodles and broth, it was surprisingly flavorful." —Diana Rattray
8 ounces chicken breast, or pork fillet, or ready-cooked meat
3 to 4 small Chinese dried mushrooms, soaked in hot water until soft
4 ounces thinly sliced bamboo shoots, rinsed and drained
4 ounces spinach leaves, lettuce hearts, or Chinese greens thinly sliced
2 spring onions, finely shredded
9 ounces dried Chinese egg noodles, or 1 pound fresh
2 1/4 cups stock, such as chicken (homemade or store-bought)
2 tablespoons seasoned oil (see Tips)
1 teaspoon salt
1/2 teaspoon brown sugar
1 tablespoon light soy sauce
2 teaspoons Chinese rice wine
1/8 teaspoon sesame oil
Gather the ingredients.
Thinly shred the meat. Squeeze dry the soaked mushrooms and discard any hard stalks. Thinly shred the mushrooms. Set aside.
Cook the noodles in boiling, salted water according to the instructions on the packet, then drain and rinse under cold water. Shake off excess water and place in a serving bowl.
Bring the stock to a boil and pour over the noodles; keep warm.
Heat the oil in a preheated wok, add about half the spring onions and all the meat; stir-fry for about 1 minute.
Now add the mushrooms, bamboo shoots, and greens and stir-fry for another minute. Add the salt, brown sugar, light soy sauce, rice wine, and sesame oil.
Pour the "dressing" (meat and vegetables) over the noodles, garnish with the remaining spring onions, and serve.
- To shred green onions, remove and discard the root end and cut them into 2-inch to 3-inch lengths. With a sharp chef's knife, slice them lengthwise into thin strips.
- Use homemade stock or a good quality store-bought chicken stock.
- To make seasoned oil, Deh-ta Hsuing recommends using 2 to 3 slices of fresh ginger per 600 ml of oil, and cooking in a preheated wok over high heat until the ginger turns dark brown. Cool, store, and use the oil in cooking.
- Instead of seasoned oil, add about 1/2 to 1 teaspoon of minced fresh ginger to the wok along with the meat and shredded green onions.
- Swap out the dried mushrooms with fresh shiitake mushrooms (stems removed).
How to Store
- If you have leftovers, remove the noodles from the broth and vegetables. Store the noodles in a covered container and store the broth and vegetables in a separate container.
- To reheat, bring the stock and vegetables to a simmer and add the the noodles. Continue to cook just until the noodles are hot. Add extra broth if you like.
What are Chinese egg noodles?
Chinese egg noodles are made with wheat flour, water, and eggs. They are slightly chewy and can be thick or thin. If you can't find Chinese egg noodles, substitute with wheat noodles labeled "lo mein noodles" or "chow mein noodles" or with an Italian pasta such as linguine or spaghetti.