Name: Soup Noodles with Chicken (鷄絲湯麵)
Yield: Serves 4 as a single dish.
Cuisine: Chinese
Ingredients: 1 tablespoon oil; 1 tablespoon light soy sauce; 1 tablespoon dry sherry; 4 cups chicken stock; Salt to taste; ½ pound noodles, boiled; 1 to 1½ cups shredded cooked breast of chicken or turkey; ¼ cup shredded cooked Smithfield ham or substitute; 4 large or 6 medium dried black Chinese mushrooms (presoaked); ½ cup shredded bamboo shoots or fresh snow peas

Preparation info

Serves
4
as a single dish.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

This is a classic recipe—in fact, the most widely known soup noodle dish in China. It is light and tasty, with a good contrast of flavors and textures.

Ingredients

4 large or 6 medium dried black Chinese mushrooms (presoaked)
½ cup shredded bamboo shoots or fresh snow peas

Method

Cover the mushrooms with hot water and soak for 30 minutes. Rinse, destem, and then shred the caps.

Parboil the bamboo shoots for 1 minute. Rinse in cold water to stop the cooking and drain well. If you use snow peas, snip off the ends, string, and parboil for 30 seconds. Rinse in cold water and shred them.

Heat a large, heavy pot or saucepan over high heat until hot; add the oi