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Asian noodle soup

(Food Styling/Lisa Falso; Erik Jacobs for The Boston Globe)
January 20, 2010

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Serves 4

6 ounces Asian rice or wheat noodles
1/2 teaspoon dark sesame oil
5 cups chicken stock
2 tablespoons soy sauce
1 piece (2 inches) fresh ginger, finely chopped
1 teaspoon sugar
1/2 teaspoon chili sauce
Salt and pepper, to taste
1 cup cooked flank steak, cut into thin strips
1 cup cooked snow peas and red peppers, coarsely chopped
3 scallions, very thinly sliced
1. In a soup pot of boiling water, cook the rice noodles for 1 minute and wheat noodles for 6 minutes or according to package directions until they are tender. Drain and transfer to a bowl. Toss with sesame oil.

2. In the soup pot, combine the stock, soy sauce, ginger, sugar, and chili sauce. Bring to a boil and taste for seasoning. Add salt, pepper, noodles, steak, and snow pea mixture.

3. Heat until hot. Ladle into bowls. Garnish with scallions. Keri Fisher