Asian Chicken Noodle Soup

Comments

Asian Chicken Noodle Soup

Serves four.

8 cups  (2 litres)     chicken stock (bought or homemade – see   
                 recipe below for homemade)

                 fresh ginger - 1 inch piece, peel and thinly  
                 slice to 1/8 inch thickness (should resemble 
                 small coins)

4                           garlic cloves (optional)

1                           bunch green onions, cut ½ inch

2 Tbsp (30 mL)       soya sauce

1 Tsp (5 mL)          sesame oil

1 cup (250 g)         snow peas, snap peas or edamme beans

8 oz   (250 g)         dried egg noodles

Bring the chicken stock to a boil.  Add the garlic and ginger and allow to simmer for approximately 10-15 minutes. 

Meanwhile, bring a pot of water to a roiling boil and cook the egg noodles for 5 minutes or until done.  Drain and set aside.

Add the greens onion, soy sauce, sesame oil and snow peas to the broth. Bring to a full boil and cook for 2-3 minutes.

Divide the warm noodles between 4 bowls and  pour the hot broth with the vegetables over top.  Serve piping hot and enjoy.

Homemade Chicken Stock 

(Makes 10 cups)

3 lb   (1.36 kg)       chicken (whole or cut)

1 cup (250 g)         roughly chopped onion

1 cup (250 g)         roughly chopped celery

1 cup (250 g)         roughly chopped carrot, peeled

2                          bay leaves

10                        black peppercorns

                            salt to taste

Rinse the chicken well. Place in a large pot and cover with cold water. Bring chicken and water to a boil. Lower heat until a very low, almost bare simmer is achieved. With a spoon, skim off the chicken foam that has come to the surface. Add the vegetables, bay leaves and peppercorns and simmer on low heat for at least 3 hours. Remove chicken from the pot and strain stock. Season with salt to your desired taste. 

Refrigerate until needed. Stock can last up to two weeks in the refrigerator. This stock may also be frozen.

Tips:

• Freeze stock in ice cube trays and then store in ziplock bags for future use.
• Use stock to flavour sauces.
• Add stock ice cubes to water when cooking rice to flavour rice.
• The meat from the chicken may be used in above soup or used in sandwiches, salads, any recipe that calls for cooked chicken