When my Culinary Experimentation Club chose Chinese as our theme for February, I was delighted! I’ve been craving noodle soup something fierce and knew that would be the very first thing I made. (Please forgive the blurry state of some of these photos! I’m getting used to new settings on my little camera. :-))
As everyone knows, an authentic Chinese dinner begins with piping hot Ceylon tea (brewed from whole leaves by Darren) and…
…chocolate chip cookies. 🙂 At least OUR Chinese dinner started this way. Mostly because all of our dishes took extra time to prepare and we were absolutely ravenous well before they were done!! But Mike – the maker of these oh-so-chewy and decadent delights – assured us that all was kosher since the recipe came from his grandmother who was 1/5th Chinese. We all readily believed his claim and grabbed another cookie.
The kitchen was filled with the scent of garlic and fresh ginger and all sorts of splendid spices as various pots bubbled and steamed. At last all was ready and we clustered around the dining room table to eat.
We started with my spicy Chinese Noodle Soup with Prawns. I loved it so much I came home and made another batch the very next day! I used gluten-free pasta for the noodles and they worked beautifully. The broth was rich with ginger, scallions, garlic, chilies, and soy sauce, filled with thinly sliced savoy cabbage and matchstick-sized carrots and topped with fresh cilantro. Mmm, mmm, good! Our sinuses were clear in no time flat, I tell ya!
Kat made fluffy white rice and Robin sauteed bok choy with crispy pieces of toasted garlic. Delicious!
Selwyn sliced and diced furiously and whipped up a succulent beef stir-fry with brightly colored bell peppers and snow peas.
Kat closed our evening with bowls of vivid Purple Yam and Coconut Ice Cream. I’ve never had it before but I’m huge fan now. 🙂
I can’t wait to see what everyone brings next week to Round Two of our Chinese food celebration.
What is your favorite Chinese food?
Krista’s Chinese Noodle Soup with Prawns
2 quarts organic free-range chicken broth
3-4 inch piece of fresh ginger, peeled and chunked
6-8 garlic cloves
4-6 scallions, sliced
soy sauce to taste, about 2-4 Tbsp
1 rounded tsp Chinese 5-spice
1/2 red chili (or more if you want it really spicy), seeded and diced fine
2 cups savoy cabbage, thinly sliced
1 carrot, cut into matchstick-sized pieces
1-2 cups prawns or shredded chicken
1 package noodles (soba, angel hair pasta, egg noodles, etc)
1 cup fresh cilantro
- Dump all but 1/4 cup broth into sauce pan and begin to heat.
- In food processor add 1/4 cup broth, ginger and garlic and blend until ginger and garlic are shredded. Add to broth.
- Add scallions, soy sauce, 5 spice and chili and bring to boil.
- Add cabbage and carrot. Reduce heat to medium and simmer 15-20 minutes or until carrot is soft.
- Bring separate pot of salted water to boil, add noodles and cook until done. Drain.
- Add prawns to broth and cook about 5 minutes until prawns are pink and cooked through.
- Pile noodles in bottom of bowl, ladle over broth and top with cilantro.