RECIPE: I made this for dinner tonight, and oh yum! REC: Chinese Chicken Noodle Soup w/Sesame & Green Onion

RECIPE:
dawn_mo

dawn_mo

Well-known member
Of course, I didn't bother to read through the recipe because it was a soup, but you are supposed to marinate the chicken before adding it to the soup, which I didn't.

This is what I did...I simmered a whole chicken,with carrots, garlic, onion and celery, in water and used that for the chicken stock base. I added more water to make 8 cups, and some chicken base stock. Then I added the green onions, 4 cups of cole slaw mix (I had leftover I wanted to used up). I didn't have tahini, so I upped the sesame oil, to taste. Pretty much followed the recipe after that. I tasted the broth, and I loved it. I could have eaten it like that. I added the chicken and noodles towards the end, along with the cilantro. I thought it was delicious, family thought it was good. I trust my opinion way more. I wanted to add more garlic chile paste, but then no one would have eaten it, except me. I added more vinegar, and could have added more. I am a hot and sour soup junkie, and would love this base with tofu, white pepper and more vinegar. Try this and tweak it to your hearts desire. Laurie's recipes were always very very good. I wish she would show up here, but I never had her email in order to contact her.

Newsflash, while we were eating, my husband just said it was the best soup he ever ate! High praises from Mr. Picky!

* Exported from MasterCook *

CHINESE CHICKEN NOODLE SOUP WITH SESAME AND GREEN ONIONS

Recipe By :Bon Appétit February 2002/ Laurie/S.B.

Serving Size : 6 Preparation Time :0:00

Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method

1 pound skinless boneless chicken breast halves -- cut crosswise intothin strips

3 tablespoons soy sauce

2 tablespoons dry Sherry

2 tablespoons oriental sesame oil

3 garlic cloves -- minced

3 tablespoons tahini (sesame seed paste)

2 tablespoons minced peeled fresh ginger

1 tablespoon sugar

1 tablespoon seasoned rice vinegar

1 1/2 teaspoons chili-garlic sauce

4 cups chopped Napa cabbage (from 1 head)

6 green onions -- thinly sliced

8 cups canned low-salt chicken broth

1 package fresh yakisoba noodles or Chinese pan-fry -- (14 ounce)

noodles

1/2 cup chopped fresh cilantro

Stir chicken, soy sauce, Sherry, and 1 tablespoon sesame oil in medium bowl to blend. Let stand 20 minutes or refrigerate up to 2 hours. Whisk garlic, tahini, ginger, sugar,

vinegar, and chili sauce in small bowl. Heat remaining 1 tablespoon sesame oil in heavy large pot over medium-high heat. Add cabbage and green onions and sauté until cabbage is tender, about 5 minutes. Add broth and bring to boil. Add chicken with marinade and tahini-garlic mixture. Reduce heat to low and simmer until chicken is cooked through, about 5 minutes. (Can be made 1 day ahead. Cool slightly; cover and refrigerate. Bring to simmer before continuing.) Cook noodles in large pot of boiling salted water until tender, about 5 minutes. Drain. Add to soup in pot. Stir in half of cilantro. Season soup with salt and pepper. Sprinkle with remaining cilantro.

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another one to add to my growing list of future items at the Market - thanks dawn! smileys/smile.gif nt

 
This sounds wonderful, Dawn...I'm adding it to my list to make next week, for sure. Thanks!

I'm going to go with your recommendations..especially more garlic, chili sauce and vinegar. I, too, love hot and sour soup!

 
On my list too. wouldn't it be fun to have at the market with noodles seperate and the bowls made

"fresh" for each customer.

 
Ang, you guys have to go to Bangkok, eat in the street, build your noodle cup-I must get back!!!

 
Twilight zone time...I made almost the exact same meal last night!

Two nights ago, we tried the "roasted chicken breast" method in CI with an organic chicken (fabulous, by the way) and I made a quart of broth with the leftover parts. There was half a breast leftover.

Last night I sauteed onions, carrots, a bit of celery, some fresh ginger root and a squeeze of lemongrass paste. When soft and caramelized, I added the defatted broth, augmented the flavor with organic chicken broth paste, soy sauce, fresh ground pepper and a smidgen of chili-garlic paste.

When hot and bubbly, I added a big handful of fresh "stir-fry" noodles, slivered chicken breast, 1/2 head of romaine pulled into pieces, fresh cilantro and fresh mint, a squeeze of fresh lime, then drizzled coconut milk and slivers of green onions over the top.

Yum, yum.

 
Publix grocery stores carry lemongrass, cilantro, ginger root & garlic in this brand

It's good for hot dishes, but discolors fairly quickly once the seal is broken. I haven't liked it as much in a cold salad and have never gotten through an entire tube yet. Yet I still keep buying them. Consumer product analysts love me.

My local stores don't carry fresh lemongrass, so this is my only option other than an extra trip across Orlando to the Oriental grocery store. And I already do 120 mile commute each day.

http://www.gourmetgarden.com/au/about/faq.php

 
Nope, although I did stop at the "Christmas, Florida" PO on the way home to mail

a box to Eva in Norway.

Unfortunately, The Grinch Who Stole Christmas (spirit) was working behind the counter. She's definitely going on my "naughty" list this year.

 
Wegman's also carries that brand. I recall someone purchasing them on-line. (m)

I was about to order, when I discovered the pastes at Wegman's. Unfortunately, I lost the link....It was referenced on Gails.

Regards,
Barb

 
No "mostly"...all. It's Japanese. Everytime I make broth now, I panic that it will boil...

...heaven forbid!

And a word of warning. Make ABSOLUTELY SURE you have some form of noodles in the house because I guarantee you'll want some by the end of the movie.

 
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