Sunday, November 18, 2007

PHO GA AND PHO CHAY (Chicken Noodle and Vegetable Noodle Soup)

Try these noodles...they are as good as the conventional Chicken Noodle soups. And quick to make.

Y: 6 servingsPrep time: 30 minutes.


1 package udon noodles or egg noodles. (You can actually use any kind of noodles)
6 cups chicken or vegetable broth (for Pho Chay- Vegetable noodle soup)
1 cup shredded cooked chicken breast
1 teaspoon brown sugar
1 star anise
1 small stick of cinnamon
1 teaspoon ginger thinly sliced
2 tablespoons soy sauce
3/4 cup bean sprouts
3/4 cup snow peas cut in a bias
1 medium red or green bell peppers julienne
3/4 cup sliced shiitake mushrooms (optional)
2 heads baby bok choy, finely sliced
2 stalks scallions thinly sliced on a bias
1 lime or lemon cut into wedges
2 tablespoons freshly chopped cilantro leaves (omit if you don't like it)

**I usually use store bought Rotisserie Chicken. **

For Pho Chay use vegetable broth and omit the chicken.

Cook the noodles according to package instructions
Fill a pot with stock, brown sugar, star anise, cinnamon, ginger and soy sauce and bring to a boil.
When the noodles are done, just drain them and put half in each serving bowl.
Put shredded chicken on each bowl.
When the flavored stock comes to a boil, take out the spices and add the vegetables.
They should be cooked before 2 minutes are up.
Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro. Squeeze lime or lemon juice and Sriracha (chili sauce) if you want it hot and spicy. Enjoy!!!!


1 comment:

  1. Great Looking Soups your photos and food are outstanding 5 by 5!!