Recipe by personalchef
This can be made with pork or chicken or even beef. It is so simple to prepare, and so soft on the tummy. The Chinese noodles in the recipe are not rice noodles or cellophane noodles, but more like a spaghetti noodle. You can use Soba noodles or thin spaghetti noodles. Also, I love the combination of beef and vegetable broths for a soup broth. I use the tempura sauce because it is like a lite combination of soy and teriyaki. I don't use Sesame oil in this soup because it overpowers. I love to make the rolled and shredded omelets in this that you find in Chinese cooking, such as Fried Rice and Noodle Soups. I have put the recipe and method for the omelets at the end--don't be worried, this is super easy to make!
- 4 ounces chinese noodles
- 1 quart water
- 1 tablespoon canola oil
- 6 ounces pork or 6 ounces other meat, sliced very thinly
- 3 baby bok choy, bottom cut off and thinly sliced, save tops for adding at the end
- 4 ounces mushrooms, sliced
- 1⁄4 cup green onion, sliced with green parts up about 4-inch
- 1⁄4 cup tempura dipping sauce, Kikoman
- 1 (15 ounce) can beef broth
- 1 (15 ounce) can vegetable broth
- 1⁄4 cup green onion top, sliced thin
Directions See How It's Made
- Bring water to boil in 3 quart saucepan, add noodles. Cook according to the package directions of the noodles you are using. (Chinese noodles only take 5 minutes, then rinse in cold water).
- Thinly slice what ever kind of meat you are using, add to the canola oil in Wok or skillet. Sauté meat about 3 min, add rest of ingredients up to, but not including Tempura Sauce.
- Continue to sauté for 5 minute
- Add tempura sauce and broths.
- Heat to boiling. Add your prepared noodles.
- Warm through.
- Garnish with green onion tops and omelet shreds if desired.
- Optional shredded omelet:.
- 2 Eggs.
- 1 T Water.
- Beat eggs and water together. Pour into a hot wok or skillet and roll the pan to thin out the omelette. It should be nearly paper thin. Turn for a few seconds. Remove from pan, roll up like a cigar, and slice into thin strips, about 1/8" thick. Unroll and place shreds in hot soup in serving bowls.