1. One-half of our 11.0 oz Indonesian Cuisines tempeh,
cut in small cubes or strips. 2. One cup of "American
Beauty" brand of wide egg noodle, or any of your favorite
noodle. 3. 1/2 cup of thinly sliced carrot sticks. 4.
1/2 cup chopped celery. 5. One tbs chopped green onions.
6. 1/2 cup sweet peas. 7. One medium or large size red
onion, chopped. 8. 1/4 tsp ground black pepper, or 1 tsp
ground medium-hot red chili 9. Chicken flavor bouillon or
one-half can of 15 oz. chicken broth ("Caravelle" brand
available in Chinese/Thai/Oriental food markets.) 10. Add
salt to taste.
Preparation:
1.
Cook the noodle according to package instruction. Drain well
and set aside. 2. Heat 3 tbs of olive oil in a pot large
enough to hold all the soup. 3. Stir fry the chopped red
onions until brown but not burned. 4. Add the
celery, peas, tempeh and the rest of the ingredients, except
the carrots, stir-fry briefly for a few minutes. 5. Pour
four cups of water into the pot followed with the chicken
broth or the chicken flavor bouillon. 6. Cook the carrots
in the pot until they are "soft". Use medium heat. 7.
Lastly put the noodles in the pot of soup and stir. Serve
the soup hot.
Enjoy!
