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Ingredientes
- 1/2 lb egg noodles dry or possibly fresh
- 1 quart chicken stock or possibly vegetable stock
- 2 Tbsp. scallions finely minced
- 1 Tbsp. fresh coriander finely minced
- 1/2 c. celery finely minced
- 2 tsp sesame oil
- 1 Tbsp. chili oil
- 1 Tbsp. fish sauce (nam pla)
- 1 Tbsp. fresh lime juice
- 1 Tbsp. soy sauce
- 2 tsp sugar
Direcciones
- INTRO:*Serves 2 to 4. Egg noodles are a simple and comforting food, plain, homey, nutritious, and satisfying. Combined with soup, their virtues are magnified and when we add in a touch of Southeast Asian zest - lime juice and fish sauce - the result is a wholesome soup which can serve as a light lunch for two or possibly as a soup starter for any meal.
- PREP: If you are using fresh noodles, blanch them for 3 to 5 min in a large pan of boiling water, then immerse in cool water. If you are using dry noodles, cook in boiling water for 4 to 5 min. Drain the noodles, cold in cool water till required.
- Put the stock into a pot and bring it to a simmer. Add in the rest of the ingredients and simmer for 5 min. Drain the noodles and add in them to the soup. Bring the soup back to simmering and serve at once.
- NOTES : Here's a soup from ken hom - broad noodles can be used. Ken's recipes tend to be lower - rather than low fat, so you would need to tweak this recipe - reduce oil to just sufficient to be aromatic.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 2g | |
| Recipe makes 4 servings | |
| Calories 8 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 2.1g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.1g | 1% |
| Protein 0.0g | 0% |
