Charles Phan’s Noodles & Garnishes

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Nutrition per serving    (USDA % daily values)
CAL
835
FAT
103%
CHOL
88%
SOD
67%

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Ingredients for 4 servings

8 cups chicken broth

1 medium onion

2-inch piece of ginger, peeled and thinly sliced

⅓ cup chicharones (pork fat or rind), diced or ⅓ cup shallots, sliced into rings

Grapeseed oil, for frying

1 pound fresh, thin egg noodles or dried ramen noodles

Pork and Shrimp Wontons, uncooked

1 pound Lo Soi Braised Pork, sliced

½ cup scallions, chopped

½ cup cilantro, chopped

Chili Oil Sauce

Preparation

1.

Add chicken broth, onion and ginger to a medium-sized stock pot over high heat. As soon as it comes to a boil, lower the heat and simmer for 5 minutes. Discard ginger and onion and set broth aside.

2.

Bring a large pot of water to a rapid boil over high heat. When the water is boiling, place noodles in a metal basket and add to the pot. Cook until tender. For fresh noodles, this will take about 1 minute. If you are using dried noodles, follow package instructions for proper cooking times.

3.

Transfer metal basket (or strainer) directly from pot into a bowl of cold water to wash the noodles. Place the basket with noodles back in the hot water. Drain the noodles.

4.

In a small pot, add enough grapseed oil to cover the base by about 1 inch and place over medium-high heat. When the oil begins to bubble, add either the diced chicharones or the sliced shallots. As soon as they begin to brown, remove with a mesh strainer. If you are using chicharones, fry them two or three times. Allow the fried chicharones or shallots to dry on a plate lined with paper towels.

View instructions at
Cook Taste Eat

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