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    Beijing Noodle Soup


    Source of Recipe


    Martin Yan
    Cover and soak in warm water for 15 minutes:
    4 dried black mushrooms
    Trim and discard stems. Thinly slice caps.

    Marinade:
    1 Tbs. shoyu
    1 tsp. Mirin
    1 tsp. cornstarch
    Coat and let stand for 10 minutes:
    ¼ pound medium raw shrimp, cleaned and cut in half horizontally

    Cook according to package and drain with cold water:
    1 package (12 ounces) fresh Chinese egg noodles

    Broth: Bring to boil then reduce heat to low, cover and simmer for 1 minute
    5 cups chicken broth
    2 ounces tender beef, chicken or pork, thinly sliced
    mushrooms
    ¼ pound Napa or regular cabbage, sliced
    Add shrimp and simmer for 1 minute.

    Add noodles
    2 Tbs. oyster sauce
    1 tsp. chili garlic sauce
    1 tsp. sesame oil

    Cook until heated through.

    Notes: 1/02—didn’t use marinated shrimp, just chicken. Used 16 oz. fresh Chinese noodles and a whole small napa. Go easy on the chili garlic sauce. A little bit goes a long way. Was too spicy for CEY.
 

 

 

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