Friday, April 20, 2012

Chinese Noodles

My Grandma passed away when I was about five years old.  She passed along a recipe for Chinese Noodles that lives on.  I suppose it is basically chicken noodle soup with soy sauce added, but it is an awesome, wholesome recipe that soothes the soul.  Our entire family and extended family have enjoyed this recipe for years.  I hope it will become a new tradition for you.

Chinese Noodles

4 bone-in chicken breasts
garlic salt
onion salt
black pepper or lemon pepper
2 tablespoons onion or green onions, chopped
6 hard-boiled eggs
1 package Tinkyada Spaghetti Noodles, cooked
gluten-free soy sauce

  1. Place chicken breasts and seasonings into large pot of water. Water should cover chicken while cooking. Cook until chicken is tender, approximately 2 to 3 hours for thawed, larger bone-in chicken. Reserve the broth to serve with noodles.
  2. Place eggs in a saucepan. Cover eggs with water (water should cover eggs at least 1 inch.)  Bring water to a boil. Turn heat down to medium. Cook eggs for 20 minutes. Drain and cover eggs with cold water. Allow eggs to cool before peeling and slicing.
  3. Cook spaghetti noodles.
  4. Cut or tear chicken into small pieces.
  5. Strain broth from the cooked chicken into a serving dish. Place noodles, broth, chicken, eggs, and onions into individual soup bowls. Add soy sauce to taste.
 Serves 6 to 8

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