Lunch
From crispy pan-fried noodles to a bowl of wonton noodle soup, fresh egg noodles are a staple of Chinese restaurants. Just like Italian pasta or ramen, when cooked properly, they should have a firm bite and springy texture, and the wide variations in thickness and springiness makes Chinese egg noodles some of the versatile to cook with. Every good bowl of egg noodle soup has three things in common. First, of course, are properly cooked noodles. With Chinese egg noodles, this means they should be firm to the bite and springy in texture. Second is the broth. It should be light but flavorful. Last but not least are the toppings. I like to keep it simple with two to three ingredients: generally one protein and two vegetables. In this case, I'm combining dried shiitake mushrooms with chicken and scallions in a light chicken and mushroom broth, along with thin wonton noodles. It's a simple but filling meal with delicate flavors and a soul-satisfying warmth. Wonton noodles are fresh egg noodles that come either thin or thick. I prefer the thin variety of soups with a light and delicate broth.
