Tuesday, November 27, 2012




For Noodles:
4 oz. egg noodles, pre-cooked and frozen
2 cups chicken broth
6-8 shrimp, shelled and deveined
1 slice roasted turkey, sliced
2 eggs, lightly beaten
1 head Romaine lettuce, julienned
4 stalks green onions, chopped
2 Tbsp. vegetable oil
2 Tbsp. (1/4 stick) butter
2 Tbsp. soya sauce
1 Tbsp. sesame sauce
Salt and pepper to taste

For Soup:
8 pork & shrimp dumplings


  1. Bring chicken broth to a boil, blanch noodles, drain and set both noodles and broth aside.
  2. In a small saucepan, season reserved chicken broth and boil dumplings in it, garnishing with chopped green onions and a drizzle of sesame oil. Keep soup warm.
  3. Heat oil in wok over high heat and stir-fry lettuce, white portion of green onions and shrimp.
  4. When shrimp turn pink add sliced turkey and stir.
  5. Stir in noodles, making sure everything is thoroughly combined and pour soya sauce over top.
  6. Make a well in center of wok and melt butter.
  7. Pour beaten eggs into butter and scramble lightly, then add the noodles and stir well.
  8. Adjust seasoning with salt & pepper and garnish with sesame oil and green onions.
  9. Serve with soup.

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