Noodle Mama

Green Sauce (Peruvian Aji)

Wed, 27 Jul 2011 01:41:00 -0400

Ingredients:

8 leaves of romaine lettuce
1 bunch of cilantro
1 lime
1 tablespoon of vinegar
4 garlic cloves
3 stalk of green onions
¼ of medium size white or sweet onion
¼ cup of water
3 tablespoons of mayonnaise
½ teaspoon of salt and pepper (to start)
1 serrano

Tool:

Magic Bullet or Blender

Directions:

Chop the romaine lettuce, cilantro, green onion and white onions. Put them in a blender along with mayonnaise and water. Puree all the ingredients until it looks like liquid. Once done, pour it in a bowl. Squeeze lime and add vinegar, salt and pepper. Keep it in a tight container.

The best result is to let the sauce marinate overnight.

This green sauce is perfect for tacos, chicken, salad dressing and chips.

Rice Vermicelli Soup with Won Ton

Mon, 21 Mar 2011 08:00:00 -0400

Cook Time: Less than 30 minutes
Servings: 2

Broth ingredients:

5 cups of water
4 tablespoons of chicken powder broth
1 Teaspoon Ginger Powder
2 tablespoons of fish sauce

Noodle Type:

Rice Vermicelli - 8 to 10 oz of noodles.

Ingredients:

3 tablespoons of dried fugus
4 tablespoons of green onions (chopped)
2 tablespoons of cilantro
2 cups of romaine lettuce - chopped
10 wontons

Directions:

Soak rice vermicelli in cold water for 15-20 minutes.
Soak dried fungus in cold water for 15-20 minutes.

In one pot:
3-4 cups of water. When water is boiling, put the rice vermicelli in the pot for 2 minutes. Then drain it and put in cold water on the noodles so it can stop cooking. Divide the noodles in two bowls.

In another pot:
Mix all the broth ingredients. Once broth is boiling, put won ton and dried fungus in broth for two minutes. Then pour the hot broth in the noodles bowls along with the won ton, fungus and chopped romaine lettuce.

Garnish with the green onions and cilantro.

Chicken Noodle Soup with Bean Thread

Sun, 20 Mar 2011 15:15:00 -0400

Cook time and preparation: Less than 30 minutes

Yield: 2 servings

Broth ingredients:

6 cups of water
4 Tablespoon of Chicken Powder
1 Yellow or White Onion (medium size)
1 Tablespoon of Garlic powder or 3 cloves of Garlic

Noodle type:

2 bean thread aka glass noodles and cellophane noodles (3 oz each) - soak in warm water until it is soft (15-20 minutes)

Meat:

1 lb of chicken breast, whole

Garnish:

2 tablespoon green onions
2 tablespoon cilantro
2 lime wedges
Pepper to taste

Directions:

Bring chicken broth to boil, add chicken breast and simmer medium heat for 8 minutes. Take chicken breast out and set to cool while the broth is still on low to medium heat for another 5 minutes. Let the chicken cool, and then cut into bite sized pieces.

Split the chicken into two portions and place each portion into a large soup bowl. Stir noodles into hot broth for 30-60 seconds until they are soft. Divide the noodles and broth to each of the bowl, garnish with green onions, cilantro and squeeze lime into soup.