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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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A tasty Asian noodle bowl. Ingredients:
1 tablespoon peanut oil |
1 garlic clove, peeled and chopped |
2 tablespoons fresh ginger, peeled and chopped |
2 (15 ounce) cans chicken broth |
2 cups water |
1 lb chinese egg noodles |
20 medium shrimp, peeled and deveined |
1 lb cake tofu, diced (optional) |
10 spinach leaves, stems removed |
soy sauce, to taste |
2 scallions, chopped (white part and some green, for garnish) |
Directions:
1. Heat the peanut oil in a Dutch oven.
2. Add the garlic and ginger and sauté for 2 minutes.
3. Add the broth, water, and noodles and bring to a boil. Cook until noodles are done.
4. Reduce heat to simmer and add shrimp and cook 2 minutes.
5. Add the tofu and spinach, and cook for 3 minutes more.
6. Add soy sauce and serve with the green onion garnish.
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