Fast Chicken Noodle Stew for 1 Much Better Than Ramin

"Ever have the hungrys for something but don't have the *usual* ingredients on hand? Ahh, been there I see. This particular hungry was for chicken noodle soup/stew because Ramin was too salty and not rich enough. I didn't want to have a lot of dishes, bother, or heat, so I, as usual, decided to use my WOK. If you don't have one, and you should as they are most handy, I suppose you could saute the chicken chunks and use a pot for the assembly. All the dried/preserved things can, and ought be replaced with fresh if you've got it. Cooking for one and for minimum leftovers I don't have many fresh veggies. If you do, it's much better that way. I'll try to figure the *or's* but I don't guarantee it. Also, this is intended to be eaten eastern rim style. Sticks for the solids, slurp from the bowl for the soup part. Have Fun..."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
15mins
Ingredients:
13
Serves:
1
Advertisement

ingredients

Advertisement

directions

  • Lay everything out on your board because like stirfry it goes FAST.
  • Put all the dried (or fresh substitutes: You'll want to use your own judgment here, just mix and match, or if you're using fresh, around 1/2 cup total.) in a container for fast addition.
  • Put the splash of oil in the wok and crank up the heat.
  • Immediately add the ginger so it doesn't scorch, and then the chicken chunks.
  • Chow the chicken and ginger together until the chicken is no longer translucent.
  • Add the chicken base and water or the broth/stock.
  • Immediately add all the veggies and/or dried veggies.
  • If you're using dried noodles add now, or if fresh wait 3 minutes.
  • Add the fresh noodles and simmer for another 4 or 5 minutes.
  • Pour in a bowl and enjoy.
  • I learned to use the sticks in the early 50s in Korea while I was a voluntary guest of Uncle Sam.
  • Lately the crippled hands make it difficult.
  • I found a nifty gadget at my local sushi takeout place called a Fun Chop, it's a little flexible plastic bar thing that holds the sticks rather like an inverted print A.
  • it works!

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

May 2005: T. Woolfe recently passed away. He will be greatly missed by his friends at Recipezaar. -- Recipezaar Editor ***************************************************** Well lessee. I'm a retired, post 65 male live-alone, self taught but been cooking most of my life, wrote a cookbook for friends http://www.heywired.org/TIMM/cookwoof.htm Favorite cooking books Cookwise by Shirley Corriher, an old Joy of Cooking, Jeff Smiths The Frugal Gourmet, Julia & Jacques Cooking at Home, and a couple of those private printings. A Word on How I feel about RATEINGS. I reserve that fifth star for SUPRISE ME purposes. The new combination. The Idea that I haven't seen before. The spark that elevates a recipie from the ordinary-with-variations. If I don't seem to give a lot of 5s that's why. A 4 is a great taste.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes