A very busy week has passed. I had deadlines after deadlines; working through weekend, not to mention my small workspace at home was in a mess. I even moved it to the balcony while painters were working inside our flat. To make matters worst, I need to get a tooth extracted on Valentine’s Day! The only consolation is that A took me to a fancy dental clinic hehehe so there goes my Valentine date.
My dentist advised against hard or chewy foods for the first week. Ano pa ba naman ang bagay na pagkain sa isang bagong bunot? Bukod sa lugaw edi… noodle soup!
This may be just another noodle soup recipe. But then again… everyone should have a noodle soup recipe – something warm to sooth a sick soul or just one of those days when we just crave for warm soupy comfort. Besides, it is something anyone can handle. There might be few variations on the how-tos – like make the chicken stock from scratch or not, or what vegetables the kids will eat, or what type of noodles to add. Pero yun at yun din yun. No rocket science. Use below as a guideline and cook away.
- 8-10 cloves of garlic, crushed
- 1 onion, diced
- 1 small carrot, diced
- 6 cups of chicken stock (make your own or use pre-packed)
- Fish sauce
- Freshly ground pepper
- Salt (optional)
- 350g boneless chicken breast, sliced thinly
- A handful of green beans, cut thinly and diagonally
- 2 bunches of Shanghai bok choy (petchay), bottoms trimmed and leaves washed
- ½ cup fresh wood ear mushrooms, sliced thinly
- Approx. 300g of dry wide wheat noodles
- Ringlets of spring onion
- Toasted garlic
- Start by preparing the crushed garlic, diced onion and carrots.
- Heat oil in a large pot. Add garlic and cook over low heat until golden brown.
- Add onions and cook until soft.
- Add the chicken broth and bring to boil. Drop the diced carrots into the broth and simmer for about 10 minutes.
- During this time, prepare the rest of the ingredients.
- Add in Shanghai leaves and green beans. Cover and simmer until cooked. Scoop out the vegetables and set aside. Turn heat to low.
- Heat a tbsp of oil in a separate skillet. Stir-fry chicken over medium to high heat for about 3-5 minutes until just right - tender and succulent. Transfer to a platter and set aside.
- Add a tbsp of oil (or less) in the same skillet. Stir-fry wood ear mushrooms for 3-5 minutes. Do not overcook; mushrooms should be crunchy. Transfer to a platter and set aside.
- Back to the pot of broth, turn heat to medium-high and bring to boil. Add fish sauce, freshly grounded pepper and a dash of salt to taste.
- Drop the dry noodles and cook according to packet instructions (usually about 3 minutes) until al dente.
- Arrange noodle bowls next to your hob or stove. Scoop out noodles and arrange into each noodle bowl. Top with cooked chicken and vegetables.
- Back to the pot of broth again, add more water if necessary and adjust seasoning according to your taste. Bring to boil before turning the heat off. Pour soup into each serving bowl and garnish with spring onion and toasted garlic. Serve hot.
Below is my portion with lots of crispy garlic and mushrooms.