Longevity Noodles with Chicken Meatballs
Make this if you want something meaningful to make for a New Year’s celebration. Or anyone’s “New Year” such as their birthday, then you have to try these noodles!
Makes: 4 servings
- 1 lb. chicken or pork, cut into chunks
- 1/2 tsp. salt
- 1/4 tsp. organic white pepper
- 1/2 tsp. corn starch
- 4 cups organic chicken broth
- 4 to 5 large dried Chinese mushrooms soaked until soft & sliced (organic portabella or organic shiitake mushrooms can be used)
- 2 T. chicken bouillon (optional)
- 3 cups water
- 3 bundles of Tomoshiraga Somen noodles
- Chopped organic green onions for garnish
- 1 clove of organic garlic, chopped
- 2 T. organic peanut oil
- 4 organic hard boiled eggs
- In a small frying pan, heat oil & add chopped garlic. Cook on medium heat until garlic is golden. Set aside.
- In a food processor, put in meat chunks, white pepper, corn starch & salt. Process until no large chunks are found. Set aside. (If you prefer, you can prepare this ahead of time).
- In a large pot, bring chicken broth to a boil.
- Add salt or chicken bouillon (if using).
- Turn heat down to medium & add sliced Chinese mushrooms.
- Using a small ice cream scoop or a teaspoon, spoon processed meat into the broth. They should create meatballs about 3/4 inch diameter. Gently boil until meatballs are cooked.
- When ready to eat, in a smaller pot, bring water to a boil.
- Add noodles to boiling water & cook till soft, about 2 to 3 minutes. Do not overcook or noodles will be too soft.
- Drain noodles using a strainer and immediately dip noodles into cold water. You can also run them under cold water.
- Put the desired amount of noodles into a bowl (3 bundles should serve about 4 bowls). Ladle broth into the bowl with desired amount of meatballs & mushroom.
- Add one hard boiled egg to each serving. Garnish with green onions and garlic oil combo. Serve immediately.