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Chinese Longevity Noodle Soup (Read 166 times)
Jan 5th, 2017 at 6:04pm

DeejayDebi   Offline
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Connecticut

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Longevity Noodle Soup


INGREDIENTS
8 cups water
1 teaspoon salt
1/2 pound dried thin egg noodles or spaghetti
Sauce:
3 cups chicken broth or stock
1 tablespoon soy sauce, or to taste
1 teaspoon sesame oil
2 teaspoons cornstarch mixed with 4 teaspoons water
White or black pepper, to taste

Other:
2 eggs, lightly beaten
3 green onions (spring onions), finely chopped
1/2 - 2/3 cup chopped cooked ham

Prep Time: 20 minutes           Cook Time: 20 minutes        Total Time: 40 minutes        Yield: 4 servings

PREPARATION
Bring the salted water to a boil and parboil the noodles, using chopsticks to separate them. Rinse the noodles repeatedly in cold water and drain thoroughly. Divide the noodles equally among soup bowls.
Bring the broth or stock to a boil over medium heat. Stir in the soy sauce, sesame oil, and pepper. Give the cornstarch and water a quick re-stir and stir it in.
Remove the saucepan from the heat. Add the beaten egg, pouring it slowly through the tines of a fork and stirring rapidly in one direction for about 1 minute.
Pour the hot broth over the noodles. Garnish with the chopped ham and green onion.

NOTE: Make sure the broth is really hot or the egg will mix into the broth rather than be cooked by it and separate. I did enjoy the creamy texture of the mix in egg though.

 


Debi (aka Mom)
Smokers:
ECB -The Brinkman All-In-One Bullet type Water smoker
Camp Chef Smoke Vault 24 Inch propane smoker(aka -Black Beauty)                      
SunJoy horizontal with side firebox and installed propane grills for grilling or smoking
River Grille - Black Ceramic Egg                  
Smoke preference: Charcoal , Hickory, Apple, Cherry and pecan mix.

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