Guoqiao Mixian (rice Noodles Crossing The Bridge)

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 8 dried chinese black mushrooms
• 9 ounces very fine chinese egg noodles
• 1 ounce spinach
• 2 ounces boneless chicken breasts
• 2 ounces fish fillets, skinned and deboned
• 2 ounces shrimp or 2 ounces prawns, shelled
• 1/4 lb prosciutto ham, thinly sliced
• 1/2 teaspoon rice wine
• 1/8 teaspoon fresh ginger, chopped
• 1/8 teaspoon salt
• 1/8 teaspoon soy sauce
• 6 cups chicken broth
• 1/2 teaspoon salt
• 5 tablespoons chicken fat
• 1/4 cup fresh cilantro leaves, chopped

Recipe

• 1 soak the mushrooms in warm water for 20 minutes, drain, and set aside.
• 2 blanch the spinach briefly in boiling water, drain, and set aside. mix the rice wine, ginger, 1/8 tsp of the salt, and the soy sauce into a marinade. slice the chicken, fish, prosciutto and prawns paper-thin. spread out on a serving platter and add the marinade. let stand.
• 3 heat a pot of water to boiling and add the noodles. bring back to a boil and cook uncovered until they are soft, about 4 minutes for dried noodles and 2 minutes for fresh ones. drain in a colander and lay the spinach on top.
• 4 bring the chicken broth to a boil in a saucepan and add the remaining 1/2 tsp of salt, and the chicken fat. bring to a fast boil for 1 minute. transfer to a tureen, previously filled with hot water and then drained, and bring to the table with the platter of meats and the colander of noodles.
• 5 submerge four large ceramic soup bowls in the sink under hot tap water until they are very warm. place 1/4 of the noodles in each bowl. on top of the noodles, place 1/4 of the fish, shrimp, chicken, spinach, mushrooms and prosciutto. pour the boiling broth into the bowls and let them sit for 2 minutes. top each bowl with a little cilantro and serve.