{"id":6271,"date":"2013-11-20T07:00:30","date_gmt":"2013-11-20T13:00:30","guid":{"rendered":"http:\/\/jolenephilo.com\/staging\/?p=6271"},"modified":"2013-11-19T17:01:27","modified_gmt":"2013-11-19T23:01:27","slug":"midwest-style-shanghai-style-noodle-soup","status":"publish","type":"post","link":"https:\/\/jolenephilo.com\/staging\/midwest-style-shanghai-style-noodle-soup\/","title":{"rendered":"Midwest-Style, Shanghai-Style Noodle Soup"},"content":{"rendered":"

\"Asian<\/a><\/p>\n

Soup season has arrived in our corner of the world, so on Monday I made the most of the chilly by trying out a recipe discovered in the United Airlines inflight magazine last summer. Some of the ingredients in the original recipe<\/a> were not available at our midwestern grocery store, so substitutions in the version below have an * behind them.<\/p>\n

Surprisingly, the ingredient the store did carry rice noodles, the one thing I thought would be impossible to find. They are not to be confused with rice pasta noodles, which are located in the gluten-free section of our store. Rather, these noodles were shelved in the Asian food section. And the package looks like this:<\/p>\n

\"rice<\/a><\/p>\n

Now on to the recipe which the man of steel and I both agreed was a good choice for a chilly November Monday evening. The recipe didn’t receive the coveted Hiram seal of approval, but I loved it and plan to make it again soon. Cook’s prerogative and all that.<\/p>\n

Midwest-Style, Shanghai-Style Noodle Soup<\/p>\n

1 pound boneless, skinless chicken breast* diced into large cubes
\n4 cups fresh-prepared or low sodium chicken stock
\n8 ounces rice noodles
\n1 tablespoon sesame oil
\n1 teaspoon garlic, finely chopped
\n1 tablespoon ginger, finely chopped
\n1 cup sliced, white mushrooms*
\n2 cups green cabbage* sliced into thin strips
\n1 cup bean sprouts**
\n1\/2 cup green onions, green and white part chopped
\n3 miniature sweet red peppers* seeds removed and sliced into rings
\nWhite pepper
\nSoy sauce<\/p>\n

Place chicken pieces in medium sauce pan and cover with water. Bring to a boil, then reduce to simmer for 2 minutes. Drain and set aside.<\/p>\n

Soak rice noodles in warm water for 8 minutes and then drain when ready to serve.<\/p>\n

Heat sesame oil in soup pot and saute garlic and onion for about a minute. Add the stock and chicken. Simmer over low heat until the chicken is tender, 10 minutes or so. Add the mushrooms and cabbage. Bring to a boil, then reduce heat and simmer until ready to serve.<\/p>\n

Season with white pepper and soy sauce. (We did this individually at the table.) Portion noodles and soup into bowls. (The recipe said into 4 bowls, but we had at least 6 servings.) Serve warm and garnish with green onions, red pepper, and bean sprouts.<\/p>\n

**Couldn’t find fresh so used canned. They were vile, and will be left out next time if fresh aren’t available.<\/p>\n","protected":false},"excerpt":{"rendered":"

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