GARLIC NOODLES
Serves 2 to 4
32 oz. good chicken stock
½ to 1 Chicken Breast – cut bite size
⅔ pkg. Udon Noodles*
6 to 8 cloves of garlic depending on size – chopped fine
3 or 4 green onions or ½ yellow or red onion – chopped
¼ Tsp. Black Pepper (Laura’s preference)
or 1¼ teaspoon Black Pepper (standard)
1 shake of Tabasco Sauce
½ tsp. Herbs de Provence**
Fry the chicken in a small amount of olive oil until lightly brown. (I fry it in the soup pan I will serve in)
Place the Chicken Broth in the soup pan and bring it to a light boil. Add the Herbs de Provence.
Add the garlic (I use a garlic press for a perfect consistency), onions, pepper and Tabasco Sauce and cook for 30 minutes at a slow simmer.
Bring the heat back up and throw the noodles into the broth. Cook the noodles per the cooking time listed on the package.
Distribute the noodles evenly in serving bowls. Pour broth over them until they are just about covered. Serve hot.
The original Fireside Noodles always used green onions. They were used to add color. It makes little difference in taste.
*Udon Noodles either flat or round work best, but Raman Noodles are okay and I have even used Spaghetti with good results. Rice noodles would be good. Experiment.
** Savory, Rosemary, Thyme, Basil, Marjoram & (optional) Lavender