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With the remaining egg noodles that we had the other day, we made a Thai-style soup with chicken, enoki mushrooms, bean sprouts, and kimchi. Everything went well together except for the most important ingredient--the egg noodles. Like I said, we only used it because it was leftover from the chow mein dish but in hindsight we regret "experimenting" with it from the beginning. I am thinking it would have tasted a whole lot better if served with regular rice noodles and possibly some fish sauce for a more authentic Thai soup, but we still enjoyed the soup on this cold winter night.
Units: US | Metric
Serving Size: 1 (512 g)
Servings Per Recipe: 4
The following items or measurements are not included: