Friday, August 24, 2012
Mung Bean Noodle Soup With Chicken And Vegetables 雜錦粉絲湯
We had a wonderfully warm 18 C day but before I had a chance to dust off the picnic basket, cold wintery days returned with a vengeance.
To counter the inhospitable weather one often needs something hearty and rich; a hot pie or a hot bowl of pumpkin soup would be ideal but I was quite happy with a bowl of hot noodle soup using whatever I can find in the kitchen, meaning I was able to avoid the elements altogether.
Thanks to my new jar of Vietnamese satay sauce (see photo and descriptions below), I was able to spice up the otherwise fairly plain dish. If you are unable to find Vietnamese satay sauce use Sichuan chili oil, Cantonese chili oil or my homemade dried shrimp chili sauce instead.
recipe from the tummies' kitchen
recipe per serve
1/2 a chicken breast, marinated with a little soy, sesame oil and corn flour
2 Chinese cabbage leaves, sliced
1/2 a carrot, peeled and sliced
1 celery rib, sliced
2 bundles of mung bean noodles, cooked until al dente and drained well
1.5 l of stock
a handful of baby spinach
dash of sesame oil
dash of white pepper
chopped spring onion to serve
Vietnamese satay sauce to serve
Prepare all the ingredients. You may use meat and vegetables of your choice of course.
Cook noodles until al dente and drain well.
Bring the stock to a boil then add in the vegetables, follow by the marinated chicken slices and pre-cooked noodles, when it returns to a boil add in the baby spinach.
Top with chop spring onion or coriander and drizzle with a little sesame oil.
For an adult version simply add some hot condiments I suggested earlier.
This is what vietnamese satay sauce looks like; not quite the satay sauce that we are familiar with but more like a cross between chili oil and Taiwanese sha cha sauce (沙茶醬).