Ingredients
-
1 1/2
-
1
-
4
-
2
-
1/2
-
1
-
1
-
2
-
4
-
3
-
-
-
-
-
Directions
Chinese Chicken and Shrimp Noodle Soup, Cellophane noodles are also called Sai Fun, but thin rice noodles may be used in a pinch., Wow! This was really great! It was so quick to throw together on a weeknight. I served this with a mandarin salad (tender lettuce, 1 can drained mandarin oranges, toasted slivered almonds and toasted chow mein noodles; Newman’s Own Light Sesame Ginger dressing). What a great dinner. I did end up adding an additional 6 cups of water and used 4 boullion cubes to give the soup a nice rich broth. I also used boneless, skinless chicken breasts. Next time I make this, I think I will add some snow peas, cut into bite-size pieces. I will also break up the noodles before adding to the broth. Overall a really great soup., Cellophane noodles are also called Sai Fun, but thin rice noodles may be used in a pinch.
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Steps
|
1
Done
|
Place Chicken, Onion, Water and Salt in a Saucepan and Bring to a Boil; Reduce Heat and Simmer For Approx 20 Minutes, or Until Meat Is Tender. |
|
2
Done
|
Remove Chicken from Pot and Allow to Cool, Then Remove the Meat from the Bones. |
|
3
Done
|
Cut the Meat Into Long Thin Slivers, and Discard Bones. |
|
4
Done
|
Place Chicken Back in the Pot Along With the Shrimp and Mushrooms; Bring to a Boil and Simmer Gently, For About 5 Minutes. |
|
5
Done
|
Add the Noodles and the Soy Sauce and Cook 5 Minutes More. |
|
6
Done
|
Meanwhile, Heat the Oil in a Small Skillet and Cook Green Onions, Garlic, and Ground Coriander For Approx 3-4 Minutes; Add to Soup Just Prior to Serving, Mixing Well. |
