Difference between revisions of "Rustic Noodle Soup"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (5 intermediate revisions by the same user not shown) | |||
| Line 15: | Line 15: | ||
* handmade [[noodles]] | * handmade [[noodles]] | ||
| − | == | + | == Procedures == |
# Mix the [[flour]] and [[water]] into a smooth ball of dough. | # Mix the [[flour]] and [[water]] into a smooth ball of dough. | ||
# Set aside to rest for 20 minutes. | # Set aside to rest for 20 minutes. | ||
| Line 32: | Line 32: | ||
[[Category:Beef Recipes]] | [[Category:Beef Recipes]] | ||
[[Category:Lamb Recipes]] | [[Category:Lamb Recipes]] | ||
| − | [[Category:Mongolian Meat | + | [[Category:Mongolian cuisine]] |
| − | [[Category:Mongolian | + | [[Category:Meat Recipes]] |
| − | [[Category:Recipes | + | [[Category:Mongolian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
| + | |||
[[Category:Yellow onion Recipes]] | [[Category:Yellow onion Recipes]] | ||
[[Category:Wheat flour Recipes]] | [[Category:Wheat flour Recipes]] | ||
[[Category:Noodle Recipes]] | [[Category:Noodle Recipes]] | ||
[[Category:Garlic Recipes]] | [[Category:Garlic Recipes]] | ||
Latest revision as of 19:32, 26 June 2012
Description
- Serves 4 to 6
Ingredients
- 1 cup flour
- ½ cup water
- 1 teaspoon oil
- ½ pound lamb, cut into ½" cubes
- ½ pound beef, cut into ½" cubes
- 6 cups water
- 1 yellow onion, finely diced
- 3 cloves garlic, finely minced
- 1 teaspoon chile garlic paste
- ¼ cup soy sauce
- handmade noodles
Procedures
- Mix the flour and water into a smooth ball of dough.
- Set aside to rest for 20 minutes.
- On a lightly floured surface, roll dough into a large flat sheet about ⅛" thick.
- Using a sharp knife or pizza cutter, slice the dough into 1" strips, and then into 1" squares.
- Set aside until soup broth is ready.
- Heat 1 teaspoon oil in a large soup kettle and stir-fry the meat until lightly browned.
- Add onions and garlic and stir-fry until tender.
- Add water and bring to a boil.
- Add chile garlic paste and soy sauce, stirring to blend.
- Reduce heat, cover and simmer for about 1 hour, until meat is tender.
- Add noodles a few at a time, stirring to separate.
- Simmer for 20 – 30 minutes, until noodles are soft and tender.
- Ladle into individual serving bowls.
