Recipe

Chinese Noodles Recipe

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Ingredients

Garnish;
1/4 c sliced red bell pepper
1 ts Minced garlic
1/2 c Coarsely shredded carrot
2 tb Low-sodium soy sauce; or to taste
Stems removed & discarded
sliced scallions
1/8 ts Ground white pepper; or to taste
Cut into 1/2-inch cubes;
Stems & strings removed
20 Snow peas
8 oz Chinese wheat-flour noodles
4 oz Oyster mushrooms
2 ts Dark sesame oil
8 c Vegetable stock
2 md Scallions; sliced
12 oz Silken extra-firm tofu
1/2 ts Red pepper flakes; or to taste
Tops cut into 1/4-inch-wide strips;
Toasted sesame seeds

Directions

Step #1 Makes 6 servings The typical proportion of broth to solid ingredients is reversed in this soup.
Step #2 Here a large helping of noodles fills the bowls, then the spicy broth, tofu, & vegetables are poured atop.
Step #3 Make nothing else for dinner! Serve the soup in large bowls with chopsticks & Chinese soupspoons.
Step #4 Adjust the amount of red pepper flakes if you prefer your soup less fiery.
Step #5 Pour the vegetable stock into a large saucepan or Dutch oven; cover & heat over high heat just until the liquid comes to a boil.
Step #6 stir in the the noodles, mushrooms, bell pepper, scallions, soy sauce, garlic, red pepper flakes, snow peas, carrot, & white pepper.
Step #7 When the liquid returns to a boil, reduce the heat to medium cover and cook this until the noodles & vegetables are tender, about 5 mins.
Step #8 carefully stir in the the tofu cubes & sesame oil; heat until the tofu is warm.
Step #9 Adjust the Spice upings to taste.
Step #10 To serve, use tongs to fill large soup bowls with the cooked noodles.
Step #11 Ladle the broth, tofu, & vegetables over the noodles.
Step #12 ADVANCE PREPARATION: This soup is best when prepared just before serving.
Step #13 Covered & put in the fridged, it will keep for up to 1 day.
Step #14 After standing, the stock becomes absorbed into the noodles; add more as needed when reheating.
Step #15 VARIATIONS: Substitute white or shitake mushrooms for the oyster mushrooms.
Step #16 Per serving: 332 Calories (kcal); 7g Total Fat; (18% calories from fat); 15g Protein; 54g Carbohydrate; 3mg Cholesterol; 2383mg Sodium Food Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.
Enjoy the Chinese Noodles recipe

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