"Chinese" Noodle Soup, anyone?
chaparralgirl
8 years ago
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chaparralgirl
8 years agochaparralgirl
8 years agoRelated Discussions
Phở - Vietnamese noodle soup
Comments (9)Deebo, I do make the broth, and sometimes I add different flavors. I prefer Thai basil for its anise hints, but I'll substitute regular basil if it's all I have. Same with the other ingredients. "pho really is all about the garnishes and late additions.. yum!" - I absolutely agree! Mrpepper, it's my pleasure! I love good food and special flavors! I cook with what I have available, so usually Thai chiles...however, I'd like to have a selection of peppers for the soup. Last night, I visited my brother and his girlfriend. We had Phá» again! This time, it was water and beef paste, onions, scallions, garlic oil, and quartered beef balls. In another pan, my brother cooked up some ground pork and added a couple cherry tomatoes and a couple spoonfuls of Tum Yum paste, giving the meat a very complex flavor. Cilantro, green onion, bean sprouts, limes, and more chiles, along with Hoisin sauce, Sriracha, and Oyster sauce. As you'll see from the pics, my brother is one of those guys who likes a fatty, oily broth. My bowl - still fairly conservative: My brother's girlfriend's bowl: And my brother's bowl of soup. Notice that he has his own special bowl.... Josh...See MoreFreeze noodles with soup?
Comments (9)Yet one more option... I make meaty soup "concentrate" for the freezer. Concentrated broth made with basic veggies that get removed or pureed into the broth, plus all the bits of meat. The concentrate is cooked down to a low amount of liquid in it. When I want soup, I'll use the broth concentrate (packaged in 1-cup amounts in the freezer), add water (similar to adding that can of water to Campbell's soup) and ingredients I have on hand to quickly make small batches of soup. Because I only have the freezer on my refrigerator with limited space, this method also takes up a lot less space than making a big batch of soup. That meaty turkey concentrate can then be made into soup with noodles, rice, barley, wild rice, or all kinds of other things added to it. The soup concentrate can also be used for sauces and casseroles. -Grainlady...See MoreRECIPE: Melinda Lee's Chicken Noodle Soup
Comments (5)If I find whole chickens on sale, I'll buy three or four then divide into thighs, drums, breasts. I usually use one group of parts for that night's meal and vacuum seal the remainder for the freezer. The backs, wings, necks (sometimes feet if I've been by the Asian market) go into stock. I usually find that after long cooking the stock is wonderful but the meat is tasteless. All the goodness has already been extracted into the broth. Unless I were doing a double-rich reduction (poaching fresh chicken in chicken broth), I'd rather use parts like the neck and wings for stock. Carol...See MoreLooking for a recipe....Chinese noodles...can you help?
Comments (4)Easy Chow Mein 6 ounces chow mein noodles or thin spaghetti 1 cup chicken broth 2 teaspoons cornstarch 1/2 teaspoon salt 16 ounces cooked chicken 1 teaspoon olive oil 1 onion, chopped 1/4 teaspoon ginger 3 garlic cloves, minced 1 cup frozen mixed vegetables 1.Cook noodles according to directions. Drain and set aside. 2.In a small dish, combine the broth, cornstarch and salt; set aside. 3.Heat the oil in a large skillet or wok, then add the onion, ginger and garlic. Stir-fry until you can smell it, about 1 minute. Add the veggies, until thawed, maybe 4 minutes. 4.Add the chicken and broth. Cook, stirring constantly, until the mixture boils and thickens, about 2 minutes. Remove from heat. 5.Stir the veggie mixture into the noodles. Easy Vegetable Chow Mein 1 cup vegetable broth or chicken broth (from 32-oz carton) 2 tablespoons cornstarch 2 tablespoons oyster sauce 1/4 teaspoon red pepper sauce 2 tablespoons vegetable oil 2 garlic cloves, finely chopped 1 bag (1 lb) frozen snap peas, carrots, onions and mushrooms 2 1/2 cups coleslaw mix 4 cups chow mein noodles 1. Mix broth, cornstarch, oyster sauce and pepper sauce; set aside. 2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender. 3. Stir in coleslaw mix and broth mixture. Cook and stir 1 1/2 minutes. Serve over noodles. Chicken Lo Mein Recipe 1 can (20 ounces) unsweetened pineapple chunks 1 pound boneless skinless chicken breasts, cut into 1-inch cubes 2 garlic cloves, minced 1 tablespoon minced fresh gingerroot 3 tablespoons canola oil, divided 2 medium carrots, julienned 1 medium green pepper, julienned 4 ounces spaghetti, cooked and drained 3 green onions, sliced 1 tablespoon cornstarch 1/3 cup soy sauce Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions. In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. 4 servings...See Morechaparralgirl
8 years agochaparralgirl
8 years agochaparralgirl
8 years agochaparralgirl
8 years agosleevendog (5a NY 6aNYC NL CA)
8 years ago
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