Asian Noodle Soup


    2 tbsp peanut or canola oil, divided
    2-inch ginger piece, sliced
    2 large garlic cloves, crushed but intact
    1 onion, sliced
    1 quarts chicken or vegetable broth
    1/2 tsp crushed chili flakes
    1 stick lemon grass, crushed at white end
    2 tbsp fish sauce

    14-oz pkg fresh udon noodles or rice noodles
    1 1/4 tsp dark sesame oil
    1 lime
    6-inch piece white radish or 4 large red radishes, julienned
    4 cups baby spinach leaves
    1 cup sliced snow peas or frozen peas
    1/4 cup each coarsely chopped fresh mint and basil
    1-2 green onions, very thinly sliced


From LCBO Food & Drink Winter 2007

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