Chinese Egg Noodle Soup

Chinese Egg Noodle Soup


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We absolutely love winter soup recipes! Warm yourself up with this lovely soup that is filled with Chinese egg noodles.

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Time needed

10-15 min cooking

Serving Size / Yield

8 servings


  • 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

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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.

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