Mummy's Ramen Noodles
6 ounces fine Chinese-style dried egg noodles or straight-to-the-wok fine thread noodles
1 cup chicken broth
1 TBS dark soy sauce
1/3 cup frozen peas
1/2 cup canned or frozen corn
2/3 cup shredded cooked chicken
1 scallion, thinly sliced (optional)
1 tsp cornstarch
Cook the noodles according to the package directions (or uses precooked noodles). Drain and set aside. Put the broth, soy sauce, peas, corn and chicken in a saucepan over medium heat. Stir in the scallion (if using) Bring to a simmer and cook for 2 minutes.
In a small bowl, mix the cornstarch with 2 tsp cold water and add to the contents of the pan. Cook, stirring, for 1 minute or until the liquid thickens slightly. Add the noodles and reheat briefly, stirring. Transfer to a bowl and serve, or use individual plastic cups.
Makes 2 portions.
- Pasta, Main Dishes
- Other Asian