Wednesday, September 05, 2007

Chicken and corn noodle soup: the instant version

Mmm, it was good.
I used leftover corn cobs and a skinless chicken thigh. First I sauteed some chili, garlic and ginger in peanut oil in a pan, then added the chicken strips. When they were sealed I poured in some chicken stock, sliced dried shiitake mushrooms and a splash of light soy sauce. When it was boiling I added some egg noodles, the corn, and then decanted the whole lot into noodle bowls. Sliced shallots on top and a drizzle of sesame oil: yum! Fetch the chopsticks.

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