Ms. Hanh’s Chicken and Bean Noodle Soup

Tiempo de preparación: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Tiempo de cocción: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Porciones: 6


  • 2 tablespoons canola oil
  • 1 medium garlic clove-thinly sliced
  • 2 shallots, thinly sliced
  • 5 cups low sodium chicken stock
  • one-third pound boneless, skinless chicken breast-cut into small pieces
  • 1 cup dried bean thread noodles, separate/soak in warm water for 35 min, drain, cut into 4" lengths
  • 2 tbsp's of one of the following wood ear mushrooms, cloud ear, silver ear or shiitake mushrooms
  • 2 tablespoons fish sauce
  • 2 teaspoons sugar
  • 3 green onions, sliced thinly diagonally
  • fresh cilantro, chopped for garnish

  1. Heat oil in a small pot over a small to medium flame until hot, add the garlic and shallots, stir until the aroma makes you smile. Add the chicken stock and bring to a boil. Add the noodles, mushrooms and cook until the chicken turns white (about 5-7 minutes). Add the rest of ingredients and cook until the veggies are wilted (about another 2 minutes). Garnish and serve.

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