Noodles and Vegetables in Broth

RSS

Makes 6 servings.

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

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.