Try this Basic Noodles in Soup #1 recipe, or contribute your own.
Suggest a better description1. Parboil noodles as in "Parboiled Noodles #1/#2". 2. Bring stock to a boil. Stir in noodles, then bring to a boil again. Simmer to heat through (about 2 minutes). Meanwhile mince scallion. 3. Stir salt, pepper, soy sauce and sherry into stock. Sprinkle with scallion and serve at once. NOTE: Never add noodles to soup until just about ready to serve. If added too far in advance, noodles tend to get mushy. VARIATIONS: 1. In step 2, before adding the noodles, add 1 cup raw chicken. shredded; and/or 1/2 cup bamboo shoots, cut in strips. Simmer, covered, 10 minutes. 2. In step 2, after adding the noodles, add 1 cup cooked chicken or pork, diced; or 1 cup cooked vegetables, diced. Simmer only to heat through. 3. For the parboiled egg noodles, substitute 1/2 pound peastarch noodles (soaked); and 1 cup spinach, shredded. In step 2, simmer both only to heat through. From
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Serving Size: 1 Serving (2180g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 330 | ||
Calories from Fat: 23 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.5g | 3 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 47mg | 14 % | |
Sodium 8514.9mg | 294 % | |
Potassium 161.7mg | 4 % | |
Total Carbohydrate 68.2g | 20 % | |
Dietary Fiber 2.2g | 9 % | |
Sugars, other 66.1g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 330
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