savor
Spanish Chorizo
& Fideo Soup Serves 6
INGREDIENTS
1 cup fideo pasta (found in
Mexican aisle or sub-
stitute with vermicelli
cut into half pieces)
2 tsp chopped garlic
5 cups tomato juice
1 cup water or broth
2 Tbsp butter
½ cup Spanish chorizo
diced
¼ cup diced onion
2 Tbsp cilantro, minced
1 teaspoon paprika
2 Tbsp salt
1 Tbsp black pepper
PREPARATION
In a large pot, add butter and sauté the chorizo. Add
the onions and garlic and sauté until browned. In a large
bowl, combine the water and tomato juice, then add to pot.
Whisk in the salt, pepper, paprika and cilantro; bring to a
light boil. Add the pasta and cook for 5 to 7 minutes conti-nuously
moving it until it is cooked. Serve immediately.
Mongolian Soup {GURILTAI SHUL @ MONGOLIAN NOODLE SOUP}
Serves 6
INGREDIENTS
1 cup onion, sliced thinly
2 carrots, peeled and
chopped
1 lb. sirloin, cut into strips
4 cups beef stock
1 cup tasalsan guril (fried
noodles - see recipe)
1 tsp salt
1 tsp pepper
1 Tbsp vegetable oil
FRIED NOODLE INGREDIENTS
2 ¾ cups AP flour
¾ cup and 1 Tbsp of water
Canola oil for frying
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PREPARATION
In large pot, add oil and sauté the onions and carrots. Add
sirloin strips and sear until meat is cooked through. Add salt,
pepper and stock. Simmer on low-medium heat for 10 minu-tes.
Serve in bowls garnished with the fried noodles.
FRIED NOODLE PREPARATION
Mix flour and water until dough forms. Let it rest for 15 minutes. Separate the dough into three pieces and
roll each out to a thin sheet. Cut the sheets into 3-inch strips. Add enough canola oil to large frying pan or fryer
that noodles are coated. Heat oil over medium-high heat and fry the pieces until golden brown.
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