Noodles in Spicy Lemon Grass Broth


  • 9 ounces fresh thin Chinese noodles (see note above)
  • 5 cups fat-skimmed chicken broth or vegetable broth
  • ½ bunch cilantro (about 2 oz.), rinsed
  • 3 stalks fresh lemon grass (10 to 12 in. long)
  • ½ cup chopped green onions (including tops)
  • 1 teaspoon black peppercorns
  • 6 thin slices (quarter size) peeled fresh ginger
  • + 2 more ingredients
    • 3 fresh hot red chilies (about 2 1/2 in. long), rinsed, stemmed, seeded, and quartered (see note above)
    • 3 cloves garlic, peeled

1. Rinse lemon grass; cut off and discard tough tops and root ends. Peel off and discard coarse outer layers, then crush the tender inner part with the flat side of a large knife. Coarsely chop 1/4 cup cilantro leaves, reserving stems (save extra leaves for other uses). 2. In a 4- to 6-quart pan,...

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