Chinese Egg Noodle Soup
Serving Size / Yield
- 6 oz. fresh Chinese egg noodles
- 4 tsp. peanut oil
- 2 C. Chinese (Napa) cabbage, shredded
- 2 cloves garlic, minced
- 6 C. Chinese-style vegetable stock
Fill a large saucepan with water and bring into boil. Add noodles. Boil for about 3 to 4 minutes. Drain and set noodles in a bowl of warm water to cover. In a frying pan, heat 3 tsp. oil over high heat. When oil is hot, add cabbage and cook for 3 to 4 minutes. Bring cabbage to boil. Add remaining oil to pan and cook garlic for abut 2 minutes. Remove from heat. Drain noodles. Pour stock into saucepan and bring to a bowl. Combine cabbage, garlic and noodles in serving bowl. Add hot stock. Stir before serving.