Name: Beijing Hot & Sour Noodle Soup
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: Servings: 4
Cuisine: Chinese
Ingredients: 3 teaspoons soy sauce; 1 teaspoon salt; 1 carrot, peeled and shredded; 2 Thai bird or serrano chilies, chopped, or 1 teaspoon chili paste; 1 teaspoon sugar; ¼ teaspoon pepper; 6 cups vegetable stock* or water; 1 stalk lemon grass (remove hard outer layers and use bulb only), finely chopped*; ½-inch ginger root, peeled and grated; ½ package Chinese noodles, fresh or dried, about 4 ounces; 3 quarts water; 3 teaspoons cornstarch, diluted with ¼ cup cold water; 2 teaspoons sesame oil; 3 baby bok choy, trimmed and quartered lengthwise, or 1 cup white cabbage, shredded; 2 tablespoons fresh lime juice or 3 tablespoons rice vinegar; 5 dried wood ear mushrooms (5 ounces), soaked in warm water for 15 minutes, stems removed and shredded; or ½ pound fresh shitake mushrooms, shredded*; 1 pound chopped, firm tofu, sliced into ½-inch cubes; 1 cup sweet corn kernels

Preparation info

Servings:
4

Difficulty
Easy
Ready in
1 hr

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Keep in mind that Asian noodles, as opposed to Italian ones, are always cooked in boiling water until they are tender, never al dente. Furthermore, the water used for cooking the noodles is never salted.

For this recipe I recommend the early harvest, small and tender baby bok choy. Bok choy, which means “white vegetable” in Cantonese, is now available in many groceries in the U.S.

Ingredients

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Ingredients

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