Hi, I am Elise. Today, we’re going to prepare stir-fry noodle soup recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Stir-fry Noodle Soup Recipe
Stir-fry Noodle Soup is one of the most popular of current trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Stir-fry Noodle Soup is something that I have loved my whole life.
To get started with this recipe, we have to first prepare a few components. You can cook stir-fry noodle soup using 18 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make Stir-fry Noodle Soup:
- Get 1 handful dried wood ear mushrooms
- Take 4 dried shitakii mushrooms
- Get 1 lb , sliced in thin strips
- Take 2 Tbsp corn starch
- Take 2 tsp soy sauce
- Get 2 tsp sesame oil
- Get 1 tsp shitakii powder (optional)
- Get oil
- Make ready 2 cloves garlic, minced
- Get 1/2 head Napa cabbage, sliced in 1/2 strips
- Take 8 oz bamboo shoots, sliced
- Make ready 8 oz oyster mushrooms, sliced in chunks
- Make ready 4 green onions, sliced
- Make ready 3 cups chicken or stock
- Prepare 3 Tbsp soy sauce
- Take 1 Tbsp black vinegar
- Take 1 lb fresh noodles
- Take 6 eggs
Instructions to make Stir-fry Noodle Soup:
- Rehydrate the mushrooms by covering in boiling water and allowing to sit for several hours. Thinly slice the shitakii and roughly tear the wood ear (also called black fungus in some Asian markets). Keep the mushrooms separate after cutting.
- Combine the , shitakii, corn starch, 2 tsp soy sauce, shitakii powder, and sesame oil in a bowl and set aside.
- Combine the cabbage, wood ear, oyster mushrooms, green onion, and bamboo shoots in a large bowl and set aside.
- Gather all your ingredients mise en place. The soup will come together very quickly.
- Prepare the soup base by combining the the stock, soy sauce, and black vinegar and setting over low heat.
- Set a pot of water, for the noodles, to boil. Add a Tbsp of salt and a tsp of baking soda to the water. The soda will increase the pH and give you noodles more spring, like Asian style noodles.
- Boil the noodles for 3 min or until al dente
- Drain and rinse the noodles to stop the cooking
- Place the noodles in handfuls into a bowl. Extra noodles should be stored in small zip lock bags as single servings.
- Add the oil to a wok over high heat and add the garlic stirring for 30 seconds until fragrant.
- Add the and shitakii and continue to stir fry until browning
- Remove the cooked and set aside.
- Stir fry the veggies/mushrooms until starting to brown.
- Add the soup base and set heat to simmer
- Make a well in the simmering soup to poach the eggs. One egg per person.
- Poach the eggs. Labeling soup broth over the eggs after 3-4 minutes.
- Place a poached egg in each bowl
- Add soup to the noodles and egg and serve
So that is going to wrap it up for this special dish stir-fry noodle soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Happy cooking.
