Real African Dishes: [MC-AllEthnic-Recipes] Mung Bean Noodles, Pork, Cilantro & Cucumber Soup [cross post]

Saturday, June 19, 2010

[MC-AllEthnic-Recipes] Mung Bean Noodles, Pork, Cilantro & Cucumber Soup [cross post]

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<Summ>
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Mung Bean Noodles, Pork, Cilantro & Cucumber Soup - Noodles Every Day
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<RcpE name="Mung Bean Noodles, Pork, Cilantro & Cucumber Soup - Noodles Every Day" author="Corinne Trang">
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* Exported from MasterCook *

       Mung Bean Noodles, Pork, Cilantro & Cucumber Soup - Noodles

Recipe By     :Corinne Trang
Serving Size : 6     Preparation Time :0:00
Categories    : Asian                           Pasta
                Pork & Ham                      Soups & Stews
                Want To Try

Amount Measure       Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2         quarts chicken stock
1              pound ground pork -- coarsely ground
1              bunch fresh cilantro -- chopped
1                     English cucumber -- peeled, halved lengt
4             ounces cellophane noodles -- soaked in water unti
                        Fried Garlic in Oil

In a medium to large pot, bring the stock to a boil. Put about 1/4 c. of pork in a ladle. Lower it into the stock, breaking up the meat with the back of a spoon & releasing it into the stock. Repeat until all of the meat is added to the broth. Add the cilantro & cucumber, cover, & lower the heat to medium-low, & keep warm until ready to serve.

Bring a pot of water to a boil & cook the noodles in the water until completely transparent, about 1 minute. Drain & divide among large soup bowls. Add stock with ground meat & cilantro to each serving. Garnish with garlic oil, including bits of fried garlic.

Fried Garlic in Oil:
3/4 c. vegetable oil
3 heads garlic, cloves peeled, crushed & minced

Combine the oil & garlic in a small saucepan & fry over medium heat until golden, 7 to 10 minutes. Turn off heat; the garlic will continue to sizzle for a while. Cool completely in the pan & transfer to a glass jar with a lid. Makes about 2 cups.

Note: the amount of oil required will vary, depending on the size of the garlic head. The trick is to make sure the finely chopped garlic is leveled & is covered by about 1/8: of oil. It is important not to burn the garlic, or it will taste bitter. Keeps for about 1 week in the refrigerator in an airtight jar.

Source:
"Noodles Every Day"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 309 Calories; 16g Fat (52.0% calories from fat); 15g Protein; 19g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 3623mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Fat.

Nutr. Assoc. : 0 0 0 0 0 0

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<Serv qty="6"/>
<PrpT elapsed="0:00"/>
<CatS>
<CatT>
Asian
</CatT>
<CatT>
Pasta
</CatT>
<CatT>
Pork & Ham
</CatT>
<CatT>
Soups & Stews
</CatT>
<CatT>
Want To Try
</CatT>
</CatS>
<IngR name="chicken stock" unit="quarts" qty="2 1/2"></IngR>
<IngR name="ground pork" unit="pound" qty="1">
<IPrp>
coarsely ground
</IPrp>
</IngR>
<IngR name="fresh cilantro" unit="bunch" qty="1">
<IPrp>
chopped
</IPrp>
</IngR>
<IngR name="English cucumber" qty="1">
<IPrp>
peeled, halved lengthwise, cored & sliced 1/4" thick
</IPrp>
</IngR>
<IngR name="cellophane noodles" unit="ounces" qty="4">
<IPrp>
soaked in water until pliable & drained [mung bean noodles]
</IPrp>
</IngR>
<IngR name="Fried Garlic in Oil"></IngR>
<DirS>
<DirT>
In a medium to large pot, bring the stock to a boil. Put about 1/4 c. of pork in a ladle. Lower it into the stock, breaking up the meat with the back of a spoon & releasing it into the stock. Repeat until all of the meat is added to the broth. Add the cilantro & cucumber, cover, & lower the heat to medium-low, & keep warm until ready to serve.
</DirT>
<DirT>
Bring a pot of water to a boil & cook the noodles in the water until completely transparent, about 1 minute. Drain & divide among large soup bowls. Add stock with ground meat & cilantro to each serving. Garnish with garlic oil, including bits of fried garlic.
</DirT>
<DirT>
Fried Garlic in Oil:
3/4 c. vegetable oil
3 heads garlic, cloves peeled, crushed & minced

Combine the oil & garlic in a small saucepan & fry over medium heat until golden, 7 to 10 minutes. Turn off heat; the garlic will continue to sizzle for a while. Cool completely in the pan & transfer to a glass jar with a lid. Makes about 2 cups.

Note: the amount of oil required will vary, depending on the size of the garlic head. The trick is to make sure the finely chopped garlic is leveled & is covered by about 1/8: of oil. It is important not to burn the garlic, or it will taste bitter. Keeps for about 1 week in the refrigerator in an airtight jar.
</DirT>
</DirS>
<Srce>
Noodles Every Day
</Srce>
<Nutr>
Per Serving (excluding unknown items): 309 Calories; 16g Fat (52.0% calories from fat); 15g Protein; 19g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 3623mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 2 Fat.
</Nutr>
</RcpE></mx2>

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