Shrimp Noodle Pot

Title:
Shrimp Noodle Pot

Yield:
6 Servings

Categories:
Soups,
Asian




Ingredients:





   1/2 c  Sake; or rice wine


 1 1/2 tb Fresh ginger; finely chopped


   1/2 ts Sesame oil


 1 1/2 lb Shrimp; peeled


     1 ts Oil


 1 1/2 lb Napa; cut into 2" squares


     4    Cloves garlic; lightly


          -crushed


     5 c  Chicken broth; low salt


   3/4 lb Chinese wheat noodles; or


          -Japanese somen


     2 tb Scallion; finely chopped






 Marinate shrimp 1 hour in 1/2 sake, ginger and sesame oil.


 


 Heat wok or soup pot, add oil, add cabbage stems and garlic, stir fry 1


 minute. Add rest of sake, cover and cook 1 1/2 minutes. Uncover, add


 chicken broth and cabbage leaves and bring to boil. Simmer uncovered for


      30    minutes.


 


 Meanwhile, boil water and cook noodles. Drain, rinse and divide into soup


 bowls.


 


 Add the shrimp and marinade to the soup. Cover and cook about 3 minutes.


 Serve over noodles and garnish with scallions. Serve with hot sauce.


 


 ***note - use any kind of noodles, but the soben does seem to soak up the


 flavors better.


 


 Recipe by: Eating Well magazine


 


 Posted to Digest eat-lf.v097.n230 by Naughyde@aol.com on Sep 13, 1997