Woo's Pagoda Restaurant Whole-Meal Chicken Noodle Soup, Chinese Style

Yield: 4 servings

Ingredients

• 6 to 8 cups good chicken stock, divided
• 10 slices ginger
• 2 cloves garlic, lightly crushed
• 1 tablespoon peanut or vegetable oil
• 1 teaspoon minced garlic
• 1 1/2 cups chopped cooked chicken or meat
• 1 cup broccoli florets, snow or snap peas or green beans, cut into 1 inch pieces
• 1 pound fresh thin egg noodles
• 2 tablespoons soy sauce
• 1 tablespoon Asian sesame oil
• 1/2 cup minced scallions

Instructions

1. Heat stock with ginger and garlic to a simmer.
2. Put oil into a broad, deep skillet or saucepan and turn heat to medium high. Add garlic, stir and add meat. Turn heat to high, and cook, stirring occasionally, until meat begins to brown.
3. Add vegetables, and cook, stirring occasionally, about 5 minutes.
4. Strain, and add 6 cups stock; adjust heat to gentle boil. Add noodles, and cook, stirring, until separate and tender, about 3 minutes.
5. Stir in soy sauce and sesame oil. Taste, and adjust seasonings.
6. Divide soup among 4 bowls, adding more stock for a soupier mixture.
7. Garnish with scallions and serve.