Yangchow Nestled Noodles
From choclytcandy 15 years agoIngredients
- 1/4 lb thinly sliced chicken breast shopping list
- 1/4 lb thinly sliced pork loin shopping list
- 1/4 lb small shrimp, shelled shopping list
- 4-6 cups water shopping list
- 3 tbs oil shopping list
- 1 small clove garlic, crushed and peeled shopping list
- 2 quarter-sized slices peeled ginger shopping list
- 4-6 large dried black chinese mushrooms (pre-soaked) shopping list
- 1/4 cup shredded bamboo shoots shopping list
- 1/4 cup shredded snow peas shopping list
- 1/4 cup frozen peas, defrosted shopping list
- 2 tbs light soy sauce shopping list
- 1 tbs dry sherry shopping list
- 3 cups rich chicken or meat stock shopping list
- 1/2 lb noodles, boiled shopping list
- 1/4 cup shredded cooked ham shopping list
- light soy sauce or salt to taste shopping list
- chicken Marinade: shopping list
- 1/2 egg white (reserve other half for shrimp) shopping list
- 1/4 tsp salt shopping list
- 1 tsp dry sherry shopping list
- 1 tsp cornstarch shopping list
- pork Marinade: shopping list
- 1 tsp light soy sauce shopping list
- 1 tsp dry sherry shopping list
- 1 tsp cornstarch shopping list
- shrimp Marinade: shopping list
- 1/2 egg white shopping list
- 1/4 tsp salt shopping list
- 1 tsp dry sherry shopping list
- 1 tsp cornstarch shopping list
How to make it
- Preparations:
- Beat the egg white and divide it in two, and make the marinades. Marinate the chicken, pork, and shrimp in their respective marinades for 30 min.
- Bring 4 cups water to a boil with 1 tbs oil. Turn heat to medium-high, scatter in chicken, and stir gently until white. Scoop into a strainer held over the pot, and then set aside on a large plate. Scatter the pork into the water, stir, and let it simmer for about 1 1/2 minutes: scoop into a strainer and put it next to the chicken. Scatter in the shrimp and stir until firm and pinkish white, about 1 minute; scoop up, drain, and place with the meats. These steps may be done hours in advance; cover and refrigerate. Bring to room temperature before final cooking.
- The noodles may be boiled in advance and refrigerated. Rinse to separate them before final cooking.
- The mushrooms should be covered with hot water and soaked 30 minutes, then rinsed, destemmed and shredded.
- The vegetables may also be prepared in advance. Cover and refrigerate.
- Heat a wok or large heavy skillet over high heat until hot; add remaining 2 tbs oil, swirl, and heat or 30 seconds. Toss in the garlic and ginger and press them in the oil. Then add the mushroom, bamboo shoots, snow peas, and green peas, and stir briskly for about 30 seconds. Add the 2 tbs of soy sauce and sherry, give the contents a vigorous stir, and pour into a dish, discarding the garlic and ginger.
- Final Cooking and Serving:
- Bring the stock to a boil in a large pot. Add the noodles, chicken, pork, shrimp, ham, and the stir-fried vegetables. When the stock comes to a boil again, turn heat low, cover, and simmer for about 3 minutes. Adjust taste with a little soy or salt if necessary.
- Pour into a tureen and arrange the meats and vegetables on top as much as possible.
- Variations: Use beef for the pork, sliced fresh mushrooms or canned straw mushrooms for the black ones, and defrosted frozen or parboiled fresh French-cut string beans for the snow peas.
People Who Like This Dish 3
- glbaskin Nowhere, Us
- boosan21 Pleasant Valley, CT
- greenlord Montreal, CA
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- choclytcandy Dallas, Dallas
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