| | Cold Noodle Soup 1 pound of whole wheat noodles
1/2 pound of cooked beef brisket or top round, cut into thin strips
4 cups of chicken stock
8 black peppercorns
2 inch piece of fresh ginger, peeled
1 teaspoon of salt
1 teaspoon of soy sauce
4 dried chillies
1 cucumber, sliced
1 large heard pear, peeled, cored and thinly sliced
3 hard boiled eggs, shells and halved lengthwise
prepared mustard and vinegar to taste | |
Cook the noodles in boiling salted water following package directions, drain and set aside to cool. Place all ingredients except noodles in large saucepan. Bring to a boil the reduce heat and simmer for 5 minutes. Remove from heat and refrigerate until chilled. Remove peppercorns, ginger and chillies. Divide noodles among individual soup bowls. Divide cucumber and pear slices among the bowls as well, alternating slices in layers on top of noodles. Place half an egg on top of each bowl. Spoon soup on top, add mustard and vinegar to taste, and serve cold. Serves 4 - 6
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