After that last post about making a tarted-up Kraft Dinner, I decided that it was time that I started actually cooking for myself again. So, I took three small boneless chicken breasts and browned then, then sliced them into chunks.
Then, I sliced a white onion, some ginger, and sauteed them in my stir fry pan, added three bok choys, a handful of snap peas, a sliced red pepper, half a pound of small shitake mushrooms, a package of fresh chinese egg noodles, and two quarts of chicken stock. brought it all to a simmer until the noodles were done, then added the chicken back.
Some fresh mung sprouts on top, and voila, it’s soup!
August 31st, 2007 | Cooking | No comments