A couple of days ago I made pork stew and have some left over.    I thought it would be a good idea to use the left over pork stew and turn into a sumptuous meal.  My favourite egg noodles soup just came to mind.  Besides it will be a perfect fit for such a cold, wet, and rainy day like today.

If you don’t want to go to all the troubles of making pork stew, you can always use other kind of meat - chicken or beef will work just the same.  Or if you are a devoted vegetarian, you can simply go meatless and be creative with whatever ingredients you have in your kitchen.  The key to a delicious egg noodles soup is “of course” a good broth.  I always make the chicken broth at home.   A long long time ago, I made a promise to myself to only buy food and produce that are grown/raised locally if not organically.   Typically the cost of such produces come at a higher price so my solution was simple.  I simply eat less like chicken meat in particular.  Sometimes I’ll slice the meat so thin and small just to fool my brain into believing that I actually consume a lot more than it actually is!  I usually buy a whole chicken as it is cheaper that way as such I always have a constant supply of chicken carcasses to make a good healthy broth and if there is any leftover I will just freeze them.

Yield: one person

Ingredients:

1 bundle dried egg noodles
1 cup chicken broth
1 cup gravy from stewed pork  – click here for pork stew recipe
1 cup stewed pork meat or any meat you prefer
2 cloves garlic chopped
2 tbsp vegetable oil
1 stock green onion, chopped
4 stems cilantro, chopped
2-3 leaves Romaine, cut into 1-2 inches strip
1 cup bean sprouts, blanch in hot water
some light soy sauce
some chilli pepper/fresh jalapeno
some white/black pepper
 
 

Direction:

1)  Combine 1 cup chicken broth+1 cup stewed pork gravy and bring to boil.  Add the stewed pork meat or any meat you desire to the broth.  Simmer and adjust to taste.  For this recipe, I didn’t make any adjustment to the broth.  They are perfect as is.  The richness that comes from the pork gravy simply brought out the freshness of chicken broth.

2)  Add about 3-4 cup of water into a deep saucepan and bring to boil.  Once the water is boiling, drop the noodles and lightly swirl them with chopsticks in a boiling water.  When the noodles appear translucent (about a minute), drain them on the strainer.

3)  While the noodles is cooking.  Mix garlic and vegetable oil in a microwave proof glass bowl.  Microwave on high for about 1 – 2 minutes.  This will be used to add to the noodles and sprinkle on top.

4)  In a serving bowl, arrange a few romain leaves and beansprouts at the bottom of the bowl and top with cooked noodles, followed by a sprinkle of garlic oil, green onion, cilantro, and chilli pepper.

5)  Pour the broth over the noodles and serve immediately.  You may adjust the taste with soy sauce, sugar or chilli as desire.

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