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Oriental Chicken Noodle Soup




Source of Recipe


chum recipes 101499 Step-by-Step Chicken Cookbook


Recipe Introduction


Serves 6


Recipe Link: http://www.lotsarecipes.com

List of Ingredients




1/2 cup dried Chinese mushrooms
5 oz. fresh Chinese egg noodles
1/2 bunch bok choy
1 tablespoon peanut oil
2 tablespoons sesame oil
1 medium onion, chopped
6 cups chicken stock
3 tablespoons soy sauce
1 tablespoon fresh grated ginger
1 clove garlic, crushed
4 chicken breasts halves,thinly sliced
8 ounces frozen baby corn
1 large red sweet pepper, cut in thin strips

Recipe



Soak mushrooms in boiling water for 20 minutes. Drain and squeeze out excess
liquid. Thinly slice; set aside. Cook noodles in rapidly boiling water until
just tender.
Rinse; drain well.
1, Cut leaves from stems of bok choy.Cut stems into 1-inch lengths chop leaves.
In large saucepan, heat peanut oil and sesame oil. Add onion and bok choy
stems;
cook over medium heat stirring for 3 minutes or until onion and stems are just
tender.
2. Add chicken broth, soy sauce, ginger, and garlic to pan. Bring to a boil,
stirring
occasionally. Add chicken. reduce heat and simmer for 4 minutes or until
chicken
is just cooked through.
3. Cut baby corn into 3/4 inch lengths. Add to the broth mixture along with
strips of
red pepper, bok choy leaves and mushrooms, Bring to boil, reduce heat and
simmer
3 minutes or till red pepper and bok choy leaves are tender- do not overcook.
To serve, place the drained hot noodles in the bottom of each serving bowl.
Pour soup over hot noodles.