This is a very simple recipe, easy and fast to prepare but so satisfying! The recipe below is the basic recipe. I added cabbage because I has some to cook. I love to use Chinese cabbage or better yet Bok Choy. Really, its up to you. be creative, use whatever you like, mostly….Enjoy!
4 cups Chicken Stock
1 -2 Boneless skinless Chicken Breasts Sliced Super Thin
2 Carrots Julienne
1 large Onion thinly sliced
2 stalks of celery Finley diced
1 Tablespoon Soy Sauce
1 Teaspoon Rice Wine Vinegar
White Pepper to taste
Salt to taste
Thai Chili Garlic sauce to taste (Optional)
Fresh angel hair pasta or Lo mien Noodles (fresh noodles are best, amount is up to you)
4 Scallions sliced
2 Tablespoons crushed roasted Peanuts (Optional)
Cook noodles in water and rinse. Put them aside until your soup is ready. The fresh noodles take about a minute.
Place 4 cups of chicken stock in a saucepan. Bring to almost a boil. add the chicken, carrots, onions and celery and simmer for 10 minutes. I like a low slow simmer for this. Now season with the soy, rice wine vinegar, salt & Pepper. Taste your soup and adjust you seasonings now. Add scallions for about a minute. Place noodles in serving bowls. Now add your hot soup on top of the noodles. At this point you can add a little Chili Garlic Sauce to taste and sprinkle crushed peanuts over the top. Makes 2 big bowls of delicious soup!
