Friday, July 11, 2008

(Instant) Noodle Soup

We were doing the groceries last weekend and my hubby happened to stumble upon an instant Pho Vietnamese Noodle Soup. I found a better way to cook instant noodles, so I toss it to our cart. This is also a good way of using your left-over meat.
I would suggest you try the rice or egg noodle variety. To give it a more distinct taste aside from just pouring hot water and adding the seasoning in it, give an additional 5-minute cooking time and you'll get it for what it's worth. Prepare ingredients in advance.

1 pack instant noodles of your choice
1-2 cups left-over pork, chicken or beef, deboned and sliced
2-3 cloves garlic, diced
1 small onion, sliced
1 small carrot, cut into strips
3 leaves chinese cabbage, sliced
2 tbsp. vegetable oil
4-5 cups water

1. In a deep pan, heat oil and sautee garlic and onion until tender.
2. Follow meat then add water, let it boil for 2 minutes.
3. Add in noodle seasoning, then the carrots and cabbage.
4. Let it simmer for another 2 minutes and lastly add the noodles.
5. Prepare in a bowl and serve while still hot.