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2 c shrimp-flavored noodles 3 c chicken broth
4 qt salted water 2 tb white rice vinegar
1/2 c lily flowers, soaked 1 ts sugar
1 ea green onion, slivered 1/2 ts salt
1 c Napa cabbage, shredded 1 tb peanut oil
1 c steamed chicken breast, cool
4 servings
Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender - about 2 minutes. Drain, place in bowls.
Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar
just before adding broth to bowls.
Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, &
stir-fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.
Serves 4
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4 qt salted water 2 tb white rice vinegar
1/2 c lily flowers, soaked 1 ts sugar
1 ea green onion, slivered 1/2 ts salt
1 c Napa cabbage, shredded 1 tb peanut oil
1 c steamed chicken breast, cool
4 servings
Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash
noodles, then boil until tender - about 2 minutes. Drain, place in bowls.
Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar
just before adding broth to bowls.
Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, &
stir-fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto
noodles; top with chicken; add soup, and serve.
Serves 4
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