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    Chinese Vegetable Noodle Soup

    Source of Recipe

    TOH BB NancyNJ
    Posted by: Nancy_NJ Replies: 0 Posted on: 9/16/2005 5:45:45 PM
    Chinese Vegetable Noodle Soup
    5 cups chicken stock (I used vegetable broth)
    1/4 cup dry white wine
    1 tblsp sesame oil
    1 tsp ground ginger
    1 tblsp soy sauce
    1 carrot, peeled, thinly sliced on the bias
    6 snow peas, sliced width-wise
    1/4 cup small cauliflower pieces
    1/4 cup chopped broccoli
    1/2 cup sliced mushrooms
    1/2 cup fresh or frozen peas
    6 ounces fettuccini noodles, broken in 3" pieces (I used a heaping cup of Asian stir fry vegetables w/ pasta, broccoli, cauiflour, etc. - because I didn't have the cauliflour or the snow peas - think it also had asparagus in it - did have the mushrooms, frozen peas, and sliced up 6 sugar snap peas. Carrotts were in the stir fry, too. It worked fine and I think you could add a lot of different combinations - and some SPINACH would be divine.)

    In a large pot, over high heat, bring stock, wine, sesame oil, ginger and soy sauce to a boil. Add the vegetables and noodles and simmer for about 10 minutes, until the noodles are tender.

    Serve in bowls with toasted pita wedges dusted with Parmesan cheese.

    The sesame oil, ginger, wine and soy sauce - made for a great flavor in the broth. I did cook the broth for about 10 minutes before adding the vegetables.
    Loved the soup - hope others will try!

    Thanks Nancy for the post!





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