Recipe by T. Woolfe
Ever have the hungrys for something but don't have the *usual* ingredients on hand? Ahh, been there I see. This particular hungry was for chicken noodle soup/stew because Ramin was too salty and not rich enough. I didn't want to have a lot of dishes, bother, or heat, so I, as usual, decided to use my WOK. If you don't have one, and you should as they are most handy, I suppose you could saute the chicken chunks and use a pot for the assembly. All the dried/preserved things can, and ought be replaced with fresh if you've got it. Cooking for one and for minimum leftovers I don't have many fresh veggies. If you do, it's much better that way. I'll try to figure the *or's* but I don't guarantee it. Also, this is intended to be eaten eastern rim style. Sticks for the solids, slurp from the bowl for the soup part. Have Fun...
- 1⁄2 large boneless skinless chicken breast, from the freezer cubed to stick sized chunks (a whole one if they are small)
- 1⁄2 tablespoon oil, for the stir fry.
- 1⁄2 teaspoon crushed ginger
- 1 cup water
- 1 teaspoon chicken base (paste) or 1 teaspoon chicken bouillon, in a cup of water or 1 cup low-sodium chicken stock or 1 cup low sodium chicken broth
- 1 teaspoon roasted garlic, if you don't have it just skip the garlic altogether
- 1 teaspoon dried celery flakes or 1 stalk celery, med fine dice
- 1 teaspoon crushed dried shiitake mushroom
- 1 teaspoon dried chives
- 1 teaspoon dried green onion
- 1 teaspoon dried white onion
- 1 tablespoon carrot, very fine dice (optional)
- 1⁄3 lb fresh udon noodles or 1⁄3 lb soba noodles (my favorite) or 1⁄2 cup dried flat egg noodles or 1⁄2 cup ramen noodles
Directions See How It's Made
- Lay everything out on your board because like stirfry it goes FAST.
- Put all the dried (or fresh substitutes: You'll want to use your own judgment here, just mix and match, or if you're using fresh, around 1/2 cup total.) in a container for fast addition.
- Put the splash of oil in the wok and crank up the heat.
- Immediately add the ginger so it doesn't scorch, and then the chicken chunks.
- Chow the chicken and ginger together until the chicken is no longer translucent.
- Add the chicken base and water or the broth/stock.
- Immediately add all the veggies and/or dried veggies.
- If you're using dried noodles add now, or if fresh wait 3 minutes.
- Add the fresh noodles and simmer for another 4 or 5 minutes.
- Pour in a bowl and enjoy.
- I learned to use the sticks in the early 50s in Korea while I was a voluntary guest of Uncle Sam.
- Lately the crippled hands make it difficult.
- I found a nifty gadget at my local sushi takeout place called a Fun Chop, it's a little flexible plastic bar thing that holds the sticks rather like an inverted print A.
- it works!