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Noodles and Vegetables in Broth - West Bend

Noodles and Vegetables in Broth

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Full Recipe Details

Ingredients

8 ounces wide egg noodles 6 cups chicken stock 2 cups cubed cooked chicken, turkey, pork, or ham 1 carrot, pared and cut in thin diagonal slices 1 large rib celery, cut in thin diagonal slices 2 green onions, halved lengthwise and cut in 1-inch pieces ½ cup thinly sliced bok choy (Chinese cabbage) 2 tablespoons soy sauce Salt and freshly ground white pepper to taste

Cooking Process

1. Cook noodles according to package directions drain; rinse under cold running water to stop cooking; set aside; 2. Heat chicken stock in uncovered wok at 225°F. 3. Add next 6 ingredients; season to taste with salt and pepper. 4. Simmer 5 to 10 minutes to just barely cook vegetable. 5. Divide noodles among 6 soup bowls; ladle in soup. Serve immediately.

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