Vietnamese Noodle Bowl
Serving Size : 4 persons
|
| Amount | Measure | Ingredients |
|---|---|---|
| 2 | 32 oz cans | chicken broth |
| 1 | oz | fresh ginger peeled and sliced |
| 1 | oz | light soy sauce |
| 1 | teaspoon | seasoned rice wine vinegar |
| 12 | oz | package Chinese noodles prepared according to package directions |
| 1 | lb | bean sprouts rinsed and patted dry |
| 1 | small | white onion sliced very thinly |
| 1 | lb | snow peas |
| 15 | oz | can baby corn drained |
| 1 | bunch | fresh basil stems removed |
| 1 | jalapeno pepper sliced into 4 rings (optional) | |
| 12 | oz | flank steak sliced Very thin across the grain |
To prepare:
Place chicken broth, ginger slices, vinegar and soy sauce in a 3 qt stock pot over medium heat. Bring just to a simmer for 5-10 minutes. Strain out ginger slices and return to heat.
To serve divide the noodles and flank steak between four large bowls, pour the broth over the noodles and steak (this will cook the steak slices) divide the remaining ingredients equally and place in the soup, serving while the vegetables are still crisp. Season with Hoisin sauce to taste
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