Sunday, November 4, 2007

Chopstick Noodle Soup

This is a great recipe to use up leftovers. While I didn't use any meat, you wouldn't go wrong with some adding some grilled chicken, steak, or salmon. The same is true of the vegetables. I used what I had on hand.

6 ounces udon or soba noodles (dried, from a packet)
3 cups chicken or vegetable or chicken broth
1 teaspoon brown sugar
1/2 teaspoon 5-spice
1 teaspoon minced ginger
2 tablespoons soy sauce
3/4 cup bean sprouts
3/4 cup sugar snaps
3/4 cup sliced mushrooms
1/2 cup sliced carrots
2 heads baby bok choy, finely sliced (or left in large leaves if you like that look)

2 tablespoons freshly chopped cilantro leaves

Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, 5-spice, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)

When the flavored stock comes to a boil, add the vegetables. They should be cooked in about 2 minutes

Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.

--Adapted from Nigella Lawson

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