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July 27, 2008 on 5:27 am | In Soup Recipes |
Serving 2
| Fresh noodle |
300g |
| Olive oil |
1 tablespoon |
| Ginger |
2 slices |
| Wine |
½ teaspoon |
| Chicken stock |
2 ½ cup |
| Minced ham |
2 tablespoon |
| Green vegetable |
100 g |
Method
1.Bring ½ wok of water to boil and blanch the noodles until soft.
2.Remove the noodle from the water and put it in a bowl.
3.Add the vegetables into the boiling water and blanch it until soft.
4.Remove the vegetables from the water and put it in a bowl. Pour the wok of hot water away.
5.In a large saucepan, heat the oil and saute the ginger until pungent.
6.Pour in the wine, sizzle, then add in the chicken broth and shredded ham. Bring to boil.
7.Add the noodle into the broth and simmer for 1 minute to heat. Divide noodles into individual bowls.
8.Add the vegetable into the broth and simmer for 1 minute to heat. Divide vegetables into the bowls filled with noodle.
9.Pour the broth over the broth and serve hot.
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