6 oz. Ty Ling Chinese noodles or angel hair pasta
2 T. vegetable oil
1 t. ginger, minced
1 clove garlic, minced
1 carton chicken broth, 32 oz
1 T. soy sauce, low sodium
1 pkg. Laoban Ginger Chicken Dumplings
1 c. fresh snow peas, halved diagonally
2 c. Eddie’s rotisserie chicken, shredded
1 c. Chinese or Napa cabbage, shredded
2 scallions, sliced diagonally
2 t. Momofuko Chili Crunch
2 T. fresh cilantro, chopped
1 lime, cut in 4 wedges
Cook Chinese noodles or angel hair pasta in boiling water according to package directions. Drain, rinse with cold water and set aside.
In a large stock pot, heat vegetable oil over medium high heat. Add ginger and garlic. Stir for about 1 minute until fragrant. Add chicken broth and soy sauce.
Bring to a boil, add dumplings and simmer for 5 minutes, until dumplings float.
Add noodles, chicken, and pea pods. Simmer for a few minutes to heat through. Stir in the Chinese cabbage and cook for about a minute until just wilted.
Ladel soup into individual soup bowls. Top with fresh scallions, cilantro, a drizzle of chili crunch and a wedge of lime.
Pierre Sparr Pinot Gris
Eddie’s Recipe Tip:
