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Eight Treasure Noodle Soup

Eight Treasure Noodle Soup

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Preparation time: 20 minutes + 20 minutes soaking
Cooking time:: 20 minutes
Serves: 4

Ingredients:

  • 10 g ( oz) dried shiitake mushrooms
  • 200 g (7 oz) chicken breast fillet cut into 1 cm ( inch) strips on diagonal
  • 375 g (13 oz) thick fresh egg noodles
  • 200 g (7 oz) Chinese barbecued pork, cut into 5 mm ( inch) slices
  • 120 g (4 oz) snow peas (mangetout), cut in half on the diagonal
  • 5 cups good quality chicken stock
  • 2 teaspoons Chinese rice wine
  • 1 carrot, cut into 1 cm ( inch) slices on the diagonal
  • cup light soy sauce
  • 4 spring onions (scallions), thinly sliced
  • onion, chopped finely

Steps:

  1. In a heatproof bowl, place the shiitake mushrooms, pour with boiling water and soak for 20 minutes until soft.
  2. Drain and squeeze out any excess liquid.
  3. Remove the woody stems and slice the caps thinly.
  4. In a large saucepan, bring the water to the boil and cook the noodles for 1 minute or until cooked well.
  5. Drain well and rinse with cold water.
  6. Place evenly into four serving bowls.
  7. Meanwhile, in a large saucepan bring the stock to the boil over high heat.
  8. Switch the heat from high to medium, add rice wine and soy sauce. Stir thoroughly to mix.
  9. Simmer for 2 minutes. Place the pork and chicken then cook for another 2 minutes until chicken and pork is cooked well.
  10. Place the carrot, onion, snow peas, shiitake mushrooms and half the spring onion.
  11. Cook for another 1 minute until carrot is soft.
  12. Place the vegetables and meat into serving bowls and ladle on the hot broth.
  13. Garnish each bowl with the remaining spring onion.

From: www.noodles.net.au

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