Chinese-Style Soup-Meal
From: Anna Paula De Almeida, Montreal, Quebec, Canada
Comments: If desired, replace shrimps with cooked chicken or beef; use 'yet ca mein' type noodles or rice vermicelli.
Servings: 2
  • 3 cups [750 mL] beef broth
  • 1 1/2 cups [375 mL] egg noodles
  • 2 cups [500 mL] bean sprouts
  • 3 cups [750 mL] vegetable medley
  • 6 ounces [170 g] boiled drained shrimps
  • 2 tablespoons [30 mL] freshly chopped coriander
  • Few drops sesame oil
  • 2 green onions, sliced
  • Pour beef broth into a casserole; bring to a boil.
  • Meanwhile, boil egg noodles into salted boiling water until 'al dente'; drain and keep warm.
  • Rinse bean sprouts before adding to beef broth.
  • Add and cook mixed vegetable pieces.
  • Drain reserving beef broth hot; keep vegetables warm.
  • Into a covered dish, reheat pre-cooked shrimps into a microwave oven on 'HIGH' for 30 seconds.
  • Into 2 large soup bowls, evenly arrange warm drained noodles and vegetables, freshly chopped coriander and warm shrimps following this order.
  • Gently pour in hot beef broth.
  • Sprinkle with a few drops sesame oil and serve, garnished with green onion slices.