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Which Noodle Are You?

Which Noodle Are You?

Thin, medium or large? Now, I know you read this and have developed a bout of confusion, just to clarify, we are not talking about your clothes size. We are talking about noodles! 

The noodles of Asia have been in the Western marketplace for a long time, and now their popularity has increased with the ever growing Asian-inspired cuisines filling our local cafes and restaurants. Today, we are steaming, boiling or frying the many variations the Asian noodle market has to offer. Noodles made with eggs or without, from wheat to rice, remain the dietary staples of the Asian population and, at the same time, are enthusiastically sought after by people from all over the world. The recipes here can be made in a kitchen with no more exotic equipment than a pot for boiling water and your favourite Asian Home Gourmet spice paste, giving you home-cooked meal full of pungent Asian flavours.  

 

Chicken Noodle Soup:

Ingredients:

·         1 packet Asian Home Gourmet Vietnamese Pho Spice Paste

·         450g (1 lb) chicken thigh or drumstick

·         150g (5 oz) dried rice noodles or any noodles of your choice (cook according to pack instructions).  Portion into 4 bowls and set aside. 

·         50g (½ cup) lightly blanched bean sprouts,

·         1 medium-sized onion, cut into quarters

·         880ml (4 cups) water

·         ¼ tsp sesame oil as seasoning (optional)

·         2 tbsp fried sliced garlic or shallot, sliced chillies and spring onion, basil or mint leaves as garnish

 

Method:

1.      1. Boil water and onion in a saucepan.  Add chicken, cover and simmer on medium heat for 20 minutes or until cooked.  Remove chicken and season with sesame oil.  Shred the chicken and set aside.

2.      Strain chicken stock to remove solids. Reserve 3½ cups (750ml) chicken stock.

3.      Stir Spice Paste into chicken stock and bring to a boil.  Pour soup over noodles with shredded meat and bean sprouts.  Garnish and serve hot.

 

 

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