هذه الوصفة ستخدم أربعة كدورة أولى أو وجبة غداء خفيفة. لتقديم النودلز كوجبة ، أضيفي بضعة أكواب من التوفو المملح أو صدر الدجاج المطبوخ إلى المرق المغلي في الخطوة 3.
This recipe can be used for four first courses or as a light lunch. To serve the noodles as a meal, add a few cups of salted tofu or cooked chicken breast to the boiling broth in step 3. Source: Martha Stewart Living, February 2003. The recipe serves 4 and includes 8 ounces of Japanese or soba noodles, 2 teaspoons of sesame oil, 2 teaspoons of vegetable oil, 1 1/2 tablespoons of chopped fresh ginger (1/2-inch piece), 2 scallions, thinly sliced, 1/4 pound (about 12) shiitake mushrooms, stemmed, caps cleaned and quartered, 2 cups homemade or low-sodium canned chicken broth, 1 teaspoon rice vinegar, 2 teaspoons low-sodium soy sauce, 3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips, and 4 scallions, cut into 2-inch-long pieces. To prepare, bring a large pot of water to a boil. Add the pasta and cook until al dente according to the package instructions, about 8 minutes. Drain in a colander, toss with the sesame oil, and return to the pot. Keep warm. At the same time, in a medium skillet, heat the vegetable oil over medium heat. Add the ginger, scallions, and mushrooms. Cook, stirring constantly, until the mixture begins to soften and turns golden brown, about 2 minutes. Stir in the chicken, vinegar, and soy sauce and cook over low heat. Cook until the mushrooms are very tender, about 5 minutes. Add the spinach and scallions and toss to combine. To serve, divide the noodles among four shallow bowls. Ladle the soup over the noodles.
26.04.2023 @ 20:49
This recipe can be used for four first courses or as a light lunch. To serve the noodles as a meal, add a few cups of salted tofu or cooked chicken breast to the boiling broth in step 3. Source: Martha Stewart Living, February 2003. The recipe serves 4 and includes 8 ounces of Japanese or soba noodles, 2 teaspoons of sesame oil, 2 teaspoons of vegetable oil, 1 1/2 tablespoons of chopped fresh ginger (1/2-inch piece), 2 scallions, thinly sliced, 1/4 pound (about 12) shiitake mushrooms, stemmed, caps cleaned and quartered, 2 cups homemade or low-sodium canned chicken broth, 1 teaspoon rice vinegar, 2 teaspoons low-sodium soy sauce, 3 cups (about 3 ounces) spinach, tough stems discarded, rinsed well, drained, and cut into 2-inch-wide strips, and 4 scallions, cut into 2-inch-long pieces. To prepare, bring a large pot of water to a boil. Add the pasta and cook until al dente according to the package instructions, about 8 minutes. Drain in a colander, toss with the sesame oil, and return to the pot. Keep warm. At the same time, in a medium skillet, heat the vegetable oil over medium heat. Add the ginger, scallions, and mushrooms. Cook, stirring constantly, until the mixture begins to soften and turns golden brown, about 2 minutes. Stir in the chicken, vinegar, and soy sauce and cook over low heat. Cook until the mushrooms are very tender, about 5 minutes. Add the spinach and scallions and toss to combine. To serve, divide the noodles among four shallow bowls. Ladle the soup over the noodles.