Hong Kong Style Soup Noodles

overview

• effort: easy
• time: 20 minutes
• serves: 2-4 people

notes

• requires an asian grocery nearby that offers fresh egg noodles. This recipe is significantly worse with dried or wheat noodles.
• bok choy, chinese broccoli, or their relatives are my go-to choice. basically anything green with leaves and some stalk will work well.
• for the most authentic dish, consider getting some cha siu, beef brisket stew, or roast duck from your local Cantonese deli. But really any protein works.

tools

• small pot
• medium pot
• strainer

ingredients

• chinese vegetable of choice
• protein of choice
• fresh egg noodles
• lee kum kee chicken boullion powder (veggie boullion works well too)
• low sodium soy sauce
• green onions or yellow chives (optional garnish)
• chiu chow style chili oil (optional)

steps

1. bring some water to a boil in both the small pot (for soup) and medium pot (for noodles).
2. add noodles to medium pot and cook until tender (about 2 minutes).
3. chop 1 stalk of green onion coarsely.
4. add chicken boullion, soy sauce, chopped green onions, and vegetables to the small pot and simmer for 3-5 minutes.
5. drain noodles. combine noodles, soup, vegetables, and protein.
6. optionally top with green onions and chili oil.
7. if saving some noodles for later, rinse the leftovers thoroughly with cold water.