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2 Ratings
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Karen Biggs makes a delicious, simple meal of noodles in a highly seasoned broth. Wear gloves when working with the chilies or wash hands thoroughly afterward. Look for fresh Chinese noodles, either egg-based or plain, in the refrigerator case of many supermarkets or in Asian markets; if you cannot find them, substitute any dried or fresh thin noodle.

Karen Biggs, Vancouver, Washington
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 2 or 3 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse lemon grass; cut off and discard tough tops and root ends. Peel off and discard coarse outer layers, then crush the tender inner part with the flat side of a large knife. Coarsely chop 1/4 cup cilantro leaves, reserving stems (save extra leaves for other uses).

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  • In a 4- to 6-quart pan, combine broth, crushed lemon grass, cilantro stems, 1/4 cup green onions, ginger, chilies, garlic, and peppercorns. Bring to a simmer over high heat; cover, reduce heat to maintain a simmer, and cook 30 minutes. Pour through a strainer over a large bowl; discard solids.

  • Meanwhile, in another 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add noodles and cook, stirring occasionally, until tender to bite, 2 to 3 minutes. Drain.

  • Divide noodles between two large soup bowls and ladle broth over noodles. Sprinkle with chopped cilantro and remaining 1/4 cup green onions.

Nutrition Facts

332 calories; calories from fat 7%; protein 24g; fat 2.5g; saturated fat 0.3g; carbohydrates 53g; fiber 3.8g; sodium 157mg; cholesterol 62mg.
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