SPICY CHICKEN EGG NOODLE SOUP. Cook 3 pcs of dry noodle rolls from a pack of Safoco egg noodles in 3 cups chicken stock. Add 2-3 chicken adobo pieces, 1/2 cup Alpine full cream milk, and 1/2 tsp chili powder. Simmer until noodles are well done. Season to taste. Turn off heat and add 1 egg. Mix and serve with fresh-milled black pepper and sesame oil. You can also replace the milk with coconut cream to make laksah noodle soup.
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