Won Ton Noodle Soup
Notes: Fresh Chinese noodles are sold in the refrigerator section; if not available, use fresh angel hair pasta.
Yield: Makes 6 to 8 servings
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Amount per serving
- Calories: 378
- Calories from fat: 14%
- Protein: 28g
- Fat: 5.9g
- Saturated fat: 1g
- Carbohydrate: 50g
- Fiber: 1.9g
- Sodium: 903mg
- Cholesterol: 94mg
- 2 1/2 to 3 quarts fat-skimmed chicken broth
- About 2 tablespoons oyster sauce or soy sauce
- About 1 tablespoon Asian (toasted) sesame oil
- 1 package (1 lb.) fresh thin Chinese noodles (see notes)
- About 4 1/2 dozen uncooked fresh or frozen turkey-shrimp won ton
- 1/2 cup thinly sliced green onions
- 1/2 cup coarsely chopped fresh cilantro
- Ground white pepper
- 1. In a 4- to 5-quart covered pan over high heat, bring broth to a boil, then reduce heat to low and keep hot. In a 6- to 8-quart covered pan over high heat, bring 3 quarts water to a boil. Meanwhile, in each of six to eight large, deep bowls, place about 1 teaspoon oyster sauce and 1/2 teaspoon sesame oil.
- 2. When water boils, add noodles. Stir to separate; cook just until barely tender to bite, about 2 minutes. Drain.
- 3. Add 3 to 4 quarts water to unwashed pan; cover and bring to a boil over high heat. Meanwhile, with chopsticks or tongs, divide noodles evenly among bowls; cover with foil to keep warm.
- 4. When water is boiling, add won ton; stir to separate and cook until filling is no longer pink in the center (cut to test), 3 to 4 minutes (6 minutes if frozen). With a large, flat wire strainer or slotted spoon, lift won ton out and divide evenly among bowls.
- 5. Ladle hot broth over won ton and noodles. Sprinkle servings with green onions and cilantro. Offer white pepper and more oyster sauce to add to taste.
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