Fast Hot and Sour Noodle Soup
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
Ingredients:
Soup Base:
1 tablespoon groundnut oil (peanut)
1 (1-inch) piece fresh ginger, peeled and thinly sliced
2 handfuls fresh shiitake mushrooms, sliced or 1 small handful dried Chinese mushrooms, reconstituted and sliced
1 red chile, seeded and finely chopped
1 tablespoon Shaohsing rice wine or dry sherry
3 cups vegetable stock, hot
1 (8 ounce) can bamboo shoots, drained and rinsed
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 tablespoon black rice vinegar (recommended: Chinkiang) or balsamic vinegar
Pinch freshly cracked white pepper
1 tablespoon cornstarch, blended with 2 tablespoons cold water (cornstarch slurry)
For service:
7 ounces cooked egg noodles
2 small handfuls bean sprouts
8 fresh baby corns, sliced (I couldn’t find these in town, so I substituted by adding more mushrooms)
1 spring onion, sliced
3 1/2 ounces cooked chicken, shredded (feel free to leave this out to go vegetarian)
Instructions:
To make the soup base:
Heat a wok over high heat, add the oil, and stir-fry the ginger and mushrooms until softened. Add the chile, Shaohsing rice wine, hot vegetable stock, bamboo shoots, soy sauces, black rice vinegar and the white pepper. Bring the mixture to a boil, thicken with the cornstarch slurry and set aside over low heat.
Assembly:
In bowls or plastic pots, layer some of the cooked egg noodles (3.5 oz) with the raw bean sprouts, raw sliced baby corn, and spring onions. Top everything with the shredded chicken, and then spoon plenty of the soup base over the ingredients. Give the noodle pot or bowl a good stir, and serve immediately.
From foodnwhine.wordpress.com