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Crab and Egg Noodle Broth

Crab and Egg Noodle Broth

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Preparation time: 10 minutes
Cooking time:: 10 minutes
Serves: 4

Ingredients:

  • 115 g (4 oz) white crab meat
  • 75 g (3 oz) egg noodles, thin
  • 1 chopped spring onions
  • 25 g (1 oz) unsalted butter
  • 5 cups chicken stock
  • 1 sliced celery stick
  • 4 tablespoons dry sherry
  • 1 carrot, cut into batons
  • 2 teaspoons lemon juice
  • 1 chopped coriander, to garnish
  • pinch of celery salt
  • pinch of cayenne pepper

Steps:

  1. In a large saucepan with salted water, place the noodles and bring to boil.
  2. Drain and rinse well in cold water.
  3. In a large fryin-pan (skillet) heat the butter and add the carrot, celery and onions. Cook over low heat for 3 - 4 minutes.
  4. Add the dry sherry and chicken stock, bring to the boil.
  5. Simmer for 5 minutes then remove from heat.
  6. Place the noodles and crab meat to the pan with broth. Add celery salt and cayenne pepper. Pour in the lemon juice. Stir.
  7. Bring the pan back to simmer.
  8. Ladle the broth into the bowl with the noodles, sprinkle with parsley and chopped coriander.
  9. Serve immediately.

From: www.noodles.net.au

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