| |
This is a delicious pho-like noodle soup that you can make in a few minutes. One variation is to add pre-cooked, shelled and deviend shrimp to the noodle boil. Another is to chop and add beef or pork to the stir-fry.
|
Category
|
Entrée
|
|
Chef
|
Jeremiah
|
|
Contributor
|
Jeremiah
|
|
Last Update
|
2/19/2011 11:24:54 AM
|
|
Prep Time
|
10
min
|
|
Cook Time
|
15
min
|
|
Serves
|
2
|
Ingredients
arrow_right Noodles, 3 oz
arrow_right Onion, 1 sm
arrow_right Garlic, 1 clove
arrow_right Cornstarch, 2 Tbls
arrow_right Fish (or beef) broth, 1 10.5-oz can
arrow_right Cabbage (or iceburg lettuce), 10 large leaves
arrow_right Spinach, 10-or so leaves
arrow_right Fish sauce, 2 Tbls
arrow_right Soy sauce, 1 Tbls
arrow_right Ground ginger, 1 tsp
arrow_right Ground garlic, 1 tsp
arrow_right Chives, 1 Tbls
arrow_right Crushed red pepper flakes, to taste (opt.)
arrow_right Salt, to taste
|
Cooking Instructions
PREPARATION
Roughly chop the onion and garlic
Roughly chop the cabbage and spinach
In small bowl, mix 1/4 cup water with cornstarch
Stir in: fish sauce, soy sauce, ginger, garlic, chives, and crushed red pepper flakes
DIRECTIONS
Boil the noodles as directed
Heat oil in a large sautee pan or wok.
Sautee the onions and garlic, stirring constantly, about 5 minutes
Add in the cabbage and spinach and continue stirring until leaves are slightly wilted.
When noodles are done, drain and add to stir fry.
Pour the sauce over everything and continue sauteeing until everything is well-mixed (about 5 minutes).
Pour the broth over the stir-fry, cut the heat to low and let the broth heat up (about 10 minutes).
Salt, to taste (if at all)
|
Back to Recipes |
Print this Recipe |
Email Recipe
|