Empanadas

This authentic Argentine Empanadas recipe is so approachable, anyone can make them! The filling ingredients include ground beef, onion, spices, green olives and hard boiled eggs in an easy homemade empanada dough. 

If you enjoy making recipes from South America, don’t miss my Arroz Chaufa, Pupusas, and Curtido.

My husband fell in love with Argentine empanadas while living in Buenos Aires, Argentina, and we have worked to perfect this recipe over the years to make them just like the ones he loved there.

Empanadas are popular in countries all around the world and the filling options are just as varied. Enjoy them for breakfast, lunch or dinner, served as an appetizer or main dish. We prefer baked empanadas to fried (less calories and mess), but I’ve given directions for both.

About the dough:

You may notice that empanada dough and pie dough have similar ingredients (flour, salt, butter, water, egg) and both are rolled out and filled. The main difference between the two types of dough is that empanada dough is sturdier and less flaky than pie crust.

Some grocery stores carry Goya pre-made empanada dough, although it’s very easy to make the dough from scratch, and I obviously I think it tastes better. Homemade empanada dough can even be made one day in advance, or frozen for up to 3 months.

What filling is best for empanadas? 

The great thing about empanadas is you can fill them with whatever you like, so take advantage of leftover meats, vegetables and cheese in your fridge that need to be used. Popular fillings include ground beef, ham and cheese, potato, eggs and bacon, chicken, tuna, and vegetable. You could even make dessert empanadas with apple pie filling, sprinkled with cinnamon and sugar on the outside.

Store leftover filling in the fridge for up to 3 days (depending on freshness of ingredients), or freeze for up to 3 months. Thaw overnight in the fridge.

How to Make Empanadas:

For the Filling:

  • Heat olive oil over medium-low heat. Add onion, season with a little salt, and cook for 10 minutes, stirring often. Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
  • Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion. Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Stir in green onion, olives, parsley, and hard-boiled eggs. Cover mixture and chill for at least 1 hour or up to 3 days (depending on freshness of ingredients). It’s important that the mixture is chilled before filling the empanadas.

Ground beef mixture in a skillet then added to a bowl with hard boiled eggs and olives to make empanada filling.

For the empanada dough: (makes about 20 regular size empanadas)

  • Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it’s too dry.
  • Place dough in a clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or refrigerate for up to 1 day, removing from the fridge 20 minutes before using).

Two process photos for making empanada dough in a mixing bowl.

  • Divide the dough into two pieces. On a greased counter-top roll each piece into a very large circle, about 1/8in thick (but not so thin that it might break when filling or baking). Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
  • Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect shape). Leftover scraps can be re-rolled to make more dough to cut out.
  • Place about 2 tablespoons filling in the center of each circle (leave plenty of space around the border, to seal the empanadas).
  • Moisten the edges of the dough circle with water, then fold the dough over the filling and match the ends together to form a semi-circle. Pinch the edges together and then Seal the ends by crimping them with a fork or pinching and twisting/folding it over.

Empanada dough rolled into circles, then folded over filling and crimped edges.

Bake or Fry:

Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375 degrees For 25-30 minutes until golden brown and fully cooked.

Fried Empanadas: (I’ve found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365 degrees. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

Homemade empanadas freshly baked on a baking tray.

Other filling ideas:

  • Walnuts
  • Raisins
  • Diced potatoes
  • Chicken or ground turkey
  • Carrots, Peas or other vegetables
  • Tuna
  • Ham and cheese empanadas
  • Egg and bacon breakfast empanadas

What to serve with empanadas?

Empanadas are basically a meal in one, but you could serve them with a green salad and fresh fruit, or a side of rice and beans, for a heartier meal.

Make Ahead and Freezing Instructions:

To make ahead: Filling can be made up to 3 days in advance (depending on freshness of ingredients used), stored in the fridge. The dough can be made 1 day in advance and stored in the fridge.

To freeze: Place unbaked empanadas on a baking sheet and freeze for 1 hour, then transfer to a freezer safe container and freeze for up to 3 months, Thaw overnight in the fridge before baking.

Empanada filling can be frozen for up to 3 months, stored in a freezer safe container.  Empanada dough can be frozen, wrapped tightly and stored in a freezer container, for up to 3 months.

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Baked empanadas with the one in the center torn in half.

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Argentine Empanadas

Course Appetizer, Main Course, Side Dish
Cuisine Argentine, central american, south american
Prep Time 15 minutes
Cook Time 30 minutes
Refrigerate 1 hour
Total Time 1 hour 45 minutes
Author Lauren Allen

Ingredients

For the filling:

  • 2 Tablespoons olive oil
  • 2 white onions , chopped (about 4 cups)
  • 3 cloves garlic , minced
  • ½ of a red bell pepper , diced
  • 1 1/2 teaspoons chili powder
  • 1 Tablespoon cumin
  • 2 Tablespoons sweet paprika
  • 1 teaspoon oregano
  • 1 teaspoon beef boullion
  • 1 lb lean ground beef
  • Salt and pepper to taste
  • 1 bunch green onions , just the green part, finely chopped
  • ½ cup chopped green olives
  • ½ cup chopped fresh parsley
  • 3 hard boiled eggs , peeled and finely chopped

For the dough:* (makes about 20 regular size empanadas)

  • 4 cups flour
  • 2 teaspoons salt
  • ½ cup unsalted butter , room temperature
  • 1 egg , beaten
  • 2 Tablespoons oil
  • ¾ – 1 cup warm water
  • Egg wash ( 1 egg mixed with 1 Tbsp water)

Instructions

For the filling:

  • Heat olive oil over medium-low heat. Add onion and cook for 10 minutes, stirring often.
  • Add garlic and diced red pepper. Cook for another 10 minutes, stirring often. Add chili powder, cumin, sweet paprika, and oregano. Cook for 2 minutes.
  • Increase heat to medium and add the ground beef. Season with salt and pepper and cook, crumbling into small pieces, until browned. Stir in beef boullion.
  • Remove from heat and transfer mixture to a bowl to cool for 10 minutes. Then, stir in green onion, olives, parsley, and hard-boiled eggs.
  • Cover and chill mixture for at least 1 hour or up to 3 days (depending on freshness of ingredients). It’s important that the mixture is chilled before filling the empanadas.

For the empanada dough:

  • Add flour and salt to a large bowl and stir to combine. Add egg and butter and stir well to combine. Add oil and warm water and stir until the mixture starts to come together into a dough ball. Add more water if it’s too dry.
  • Place dough in clean greased bowl and cover tightly. Allow to rest at room temperature for 1 hour. (Or, refrigerate for up to 1 day, removing from the fridge 20 minutes before using.)

Assembly:

  • Divide the dough into two pieces. On a greased countertop roll each piece into a very large circle, about 1/8in thick (not so thin that it might break when filling or baking).
  • Use a small bowl or round cookie cutters to cut the dough into circles about 6in in diameter for regular size empanadas or 3 inch for mini empanadas (empanaditas).
  • Remove the excess dough from around the cut circles and keep the circles where they are for filling them (so they hold their perfect circle shape). Leftover scraps can be re-rolled to make more dough to cut out.
  • Place about 2 tablespoons of filling (for regular size empanadas) in the center of each circle, leaving plenty of space around the border. Moisten the edges of the circle with water, then fold the dough over and match the ends together to form a semi-circle.
  • Pinch the edges together and then seal the ends by crimping them with a fork or pinching and twisting/folding it over.
  • Baked Empanadas: Place empanadas on a baking sheet lined with parchment paper. Brush with a little bit of egg wash and bake at 375° For 25-30 minutes until golden brown and fully cooked.
  • Fried Empanadas: (I’ve found it best to refrigerate the empanadas for 20 minutes before frying to help the dough firm up and hold its shape before placing in the hot oil). Add several inches of hot oil to a pot and heat to about 365° F. Fry one or two empanadas at a time, flipping once, until golden on both sides (1-2 minutes per side). Place on a paper-towel lined plate.

Notes

Other filling options:

Walnuts
Raisins
Diced potatoes
Chicken or ground turkey
Carrots
Peas
Ham and cheese empanadas

Empanada dough: if you don’t want to make the dough from scratch you can buy puff pastry dough for empanadas from the grocery store.

Make Ahead Instructions: Filling can be made up to 3 days in advance (depending on freshness of ingredients used), stored in the fridge. The dough can be made 1 day in advance and stored in the fridge.

Freezing Instructions: Place unbaked empanadas on a baking sheet and freeze for 1 hour, then transfer to a freezer safe container and freeze for up to 3 months, Thaw overnight in the fridge before baking.
Empanada filling can be frozen for up to 3 months, stored in a freezer safe container. Empanada dough can be frozen, wrapped tightly and stored in a freezer container, for up to 3 months.

HAVE YOU TRIED THIS RECIPE?!

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The post Empanadas appeared first on Tastes Better From Scratch.

Mixed Berry Crisp

Mixed berry crisp is a colorful combination of fruit with a crunchy oat topping. These smaller individual portions baked in a ramekin make it easy to serve. The warm dessert tastes incredible topped with whipped cream or ice cream.

Crisps are one of my favorite desserts to make in the summertime. Try this peach crisp or strawberry rhubarb crisp for more varieties this summer!

Mixed Berry Crisp

The best way to enjoy seasonal fruit, especially during the summer, is to make a hot and bubbly baked fruit crisp. It’s really easy to prepare! Simply combine five cups of berries with sugar and flour to make a syrupy sweet filling. I used strawberries, blueberries, and raspberries, but you can use any combination you like.

The crispy, buttery and spiced topping is what makes this dessert irresistible. I combine flour, old fashioned oats, brown sugar, cinnamon, nutmeg, ginger, salt, and butter. Sprinkle it on top and bake, that’s it! I use a similar topping for my delicious apple crisp, it’s a family favorite!

granola in a bowl

How Do you Make Mixed Berry Crisp?

  • Preheat the oven to 375ºF.
  • Combine strawberries, blueberries, raspberries, flour, and sugar.
  • Evenly divide filling amongst ramekins.
  • In a bowl combine flour, oats, cinnamon, nutmeg, ginger, salt, and butter top make the topping.
  • Evenly sprinkle the crisp topping over the berry filling.
  • Bake until the topping is golden brown and the berries are hot and bubbly, about 30 minutes.
  • Serve warm mixed berry crisp warm.

fruit in white ramekins

Using Frozen Berries:

Frozen berries can be used instead of fresh. This makes for an easy crisp that you can make all year long. You do not have to defrost the fruit. Just combine with the flour and sugar and bake! It may take a little longer in the oven, shoot for 30 minutes, and add on more time as needed. Cover with foil to prevent the crisp from getting too dark.

Making a Crunchy Crisp Topping:

The combination of oats, flour, brown sugar, and butter creates big chunks of topping. Make sure to use old-fashioned rolled oats. The large flakes hold their shape well and make it extra crispy.

Mixed fruit berry crisp with oat topping

How To Make a Bigger Batch:

This recipe makes four, 1 cup of individual servings. If you don’t have ramekins, bake it in an 8×8 baking dish. You can easily make a larger batch to feed a crowd. Double the recipe and bake in a 13×9-inch casserole dish. The baking time needs to increase to account for more filling, about 30 to 40 minutes. Cover the top with foil to prevent the topping from burning.

Tasty Toppings:

Add some fresh whipped cream or vanilla ice cream. Chop up some nuts like almonds or pecans for extra crunch. Add some fresh berries on top for a contrast of textures. Extra fruit is always a good idea!

spoon scooping into a dessert

Looking For More Fruit Dessert Ideas? Try these!

  • Pineapple Cake
  • Chocolate Covered Strawberries
  • Brown Sugar Cinnamon Baked Apples
  • Apple Pie
  • Lemon Tart with a Buttery Shortbread Crust

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Mixed Berry Crisp

Mixed berry crisp is a colorful combination of fruit with crunchy oat topping. Individual portions baked in a ramekin make it easy to serve.
Course Dessert
Cuisine American
Keyword berries, fruit crisp, mixed berry crisp recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 291kcal
Author Jessica Gavin

Equipment

  • Baking Sheet
  • Mixing bowls
  • Ramekins

Ingredients

Mixed Berry Filling

  • 2 cups strawberries quartered
  • 1 cup blueberries
  • 1 cup raspberries
  • cup granulated sugar
  • 3 tablespoons all-purpose flour

Crisp Topping

  • ¼ cup all-purpose flour
  • ¼ cup old-fashioned rolled oats
  • 2 tablespoons brown sugar
  • ¼ teaspoon cinnamon
  • teaspoon kosher salt
  • teaspoon nutmeg
  • teaspoon ground ginger
  • 3 tablespoons unsalted butter

Instructions

Mixed Berry Filling

  • Set the rack in the middle of the oven. Preheat the oven to 375ºF.
  • In a large bowl gently combine strawberries, raspberries, sugar, and flour.
  • Evenly divide the berry filling into 4 ramekins (8 ounce-sized), about 1 cup per dish.

Crisp Topping

  • Mix together flour, rolled oats, brown sugar, cinnamon, salt, nutmeg, and ginger in a small bowl.
  • Cut butter into small ¼-inch pieces and add to the flour mixture. Use your fingers to cut the butter into the dry ingredients, pressing together to create pea-sized pieces of topping.
  • Evenly sprinkle the topping over the berries, about ¼ cup per ramekin.
  • Place ramekins on top of a foil-lined baking sheet.
  • Bake until the topping is golden brown and crisp, and the fruit is bubbling, 25 to 30 minutes.
  • Serve mixed berry crisp warm.

Nutrition

Calories: 291kcal | Carbohydrates: 51g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 78mg | Potassium: 202mg | Fiber: 5g | Sugar: 31g | Vitamin A: 282IU | Vitamin C: 54mg | Calcium: 29mg | Iron: 1mg

 

Chinese Noodle Soup

Chinese Noodle Soup is incredibly quick and easy – if you know the secret seasonings! With fresh ginger and garlic flavours, you’d swear the Asian soup broth is from a Chinese restaurant, it’s that good.

10 minutes, just 352 calories for a big bowl. Use any noodles, any vegetables, any protein – or not! Terrific fridge forage food.

Fast Chinese Noodle Soup!

This Chinese Noodle Soup really is one of my classic “back pocket” recipes because it’s so versatile and it’s incredibly quick. Here’s a run down of how it goes:

  • Broth: Simmer chicken broth + soy sauce + Chinese cooking wine (or any sub provided) + sugar + sesame oil + garlic & ginger for 10 minutes (even 5 minutes is fine).
  • Noodles: Prepare fresh OR dried noodles according to packet directions;
  • Toppings: Rummage in fridge and locate vegetables & proteins of choice. Chop roughly and toss into the noodle cooking water OR broth to cook; and
  • Serve: Place noodles in bowls. Pour over soup and toppings.

See? 10 minutes!

Ladle of Chinese Noodle Soup Broth

Seasonings for Chinese soup broths

If you’ve ever been disappointed by a recipe for an Asian soup broth before, it’s probably because it was missing basic but essential flavourings. It takes more than just chicken broth and soy sauce to make a Chinese soup broth!

Here’s what all you need:

Ingredients in Chinese Noodle Soup Broth

  • Chinese cooking wine – the key ingredient. Just 1.5 tablespoons adds complexity and depth of flavour to the store bought chicken stock. Without it, the broth will taste “flat” ie missing something. Substitute with: dry sherry, mirin or cooking sake. Best non alcoholic sub for this recipe: substituting some of the soy sauce with oyster sauce (which adds extra “umami” into the broth to compensate);
  • Garlic and ginger – smash the garlic and slice the ginger to allow the fresh flavours to infuse into the broth. Keeping them whole makes it easy to pick out later – you could very well grate them straight into the broth using a fine grater, but you will get little bits in the soup (rather than being a clear broth);
  • Sesame oil – for the flavour!
  • Chicken broth/stock – use low sodium otherwise the broth may be a touch too salty for your taste. Use a decent one, because it’s the foundation of the soup broth ( I use Campbells. Better than Continental);
  • Soy sauce – either all purpose or light soy sauce will work here. Don’t use dark soy sauce or sweet soy sauce – the flavour of these are too intense; and
  • Sugar – just a touch, to balance out the flavours.

What goes in the noodle soup

And here’s what I put in the soup:

Add ins for Chinese Noodle Soup

  • Noodles – Chinese noodle soups are traditionally made with thin egg noodles (pictured above, and below in the soup). Fresh ones (sold in the fridge section) have a better texture than dried. But any noodles will be fine here – fresh or dried, rice noodles, white or yellow noodles, Hokkien, Singapore noodles, wide, thin, vermicelli, ramen noodles (yup!), diet noodles (like konyaku – been there, done that), zoodles (been there too). Really. ANY noodles will be great in this broth!
  • Buk Choi – or any vegetables. I like buk choi because you just split them in half down the middle and bam! You’re done! (Recipe notes includes an extensive list of chopping and cook directions for common vegetables)
  • Cooked Shredded Chicken – or any other protein, as desired. Because everybody keeps little containers of cooked shredded chicken in the freezer, right?!
  • Green onion or coriander/cilantro, or chives, or even finely sliced onion (red, white, yellow brown) – something for a little hit of freshness.

Chopsticks picking up noodles in an Asian noodle soup

How to make Chinese Noodle Soup

And here’s how it happens in 10 minutes. (And to all those cheeky buggers who will point out that if you have to simmer for 10 minutes, then it takes longer than 10 minutes – fine! You can take a 2 minutes off the simmer time! )

How to make Chinese Noodle Soup

PRO TIP: Never cook noodles in the soup broth unless a recipe specifically calls for it. Noodles suck up loads of liquid when they cook, so if you do that you’ll end up with way less broth than you expect. Learnt this the hard way.

So while you can in fact just cook the vegetables in the soup broth, do not cook the noodles in the broth.

Overhead photo of Chinese Noodle Soup with chicken, noodles and buk choi

Make it even HEALTHIER!!

Being this is a noodle soup recipe and all, noodles are a key ingredient here. Even so, it clocks in at just 352 calories for a bowl.

But if you want to cut down on the carbs and calories even further, just skip the noodles and loading it up with tons more vegetables to make a Chinese vegetable soup. In fact, it’s one of my “go-to” diet dinners (which should happen more frequently than it does…).

Do I miss the noodles? Of course I do. But I console myself with a healthy dose of chilli paste and lots of fresh herbs, Chicken Pho style.

But before you make it diet, try it the way it’s intended. THEN healthify it!!!  – Nagi x


Watch how to make it

Overhead photo of Chinese Noodle Soup with chicken, noodles and buk choi

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Chinese Noodle Soup

Recipe video above. A simple, delicious Chinese noodle soup with a broth that you’d swear came from your favourite Chinese restaurant! This is a midweek version so it’s made with store bought soup broth rather than a made from scratch broth. I’ve kept the toppings very simple for this one because this recipe is more about the broth than the toppings. You can add any toppings you want – vegetables and proteins (refer note 6).
Course Soup
Cuisine Asian, Chinese
Keyword asian soup broth, chinese noodle soup
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 352kcal
Author Nagi | RecipeTin Eats

Ingredients

Broth

  • 3 cups chicken stock/broth, low sodium (Note 1)
  • 2 garlic cloves , smashed (Note 2)
  • 1.5 cm / 1/2″ ginger piece, cut into 3 slices (optional, but highly recommended)
  • 1 1/2 tbsp light soy sauce , or normal all purpose soy sauce (Note 3)
  • 2 tsp sugar (any)
  • 1 1/2 tbsp chinese cooking wine (Note 4)
  • 1/4 – 1/2 tsp sesame oil

Toppings & Noodles

  • 180g / 6oz fresh egg noodles (Note 5 for options)
  • 2 large bok choy plus/or other vegetables of choice
  • 1 cup shredded cooked chicken (or other protein of choice)
  • 1 scallion / shallot , green part only finely sliced (optional garnish)

Instructions

  • Place Broth ingredients in a saucepan over high heat. Place lid on, bring to simmer then reduce to medium high and simmer for 5 – 10 minutes to allow the flavours to infuse.
  • Meanwhile, cook noodles according to packet directions.
  • Cut vegetables to desired size. For bok choy, cut them into quarters (cut a cross into the base and tear it into neat quarters with your hands).
  • Pick ginger and garlic out of soup broth. Add buk choi and cook for 1 minute. Add chicken then turn the stove off.
  • Place noodles in bowls. Divide soup and toppings between bowls. Garnish with shallots if using. Great served with chilli paste or fresh chillis.

Notes

1.  Chicken stock/broth – just store bought chicken broth is fine here, but get a good quality one (Campbells in Australia is my favourite brand). Don’t use chicken stock powder with hot water for this recipe – the flavour is too chickeny.

2. Smashed Garlic – wack the side of your knife onto a garlic clove using the heel of your hand so it bursts open but remains mostly in one piece. This allows the flavour to seep into the soup but can be picked out before serving. You could just mince the garlic using a garlic crusher but you’ll have little bits of garlic visible in the broth, rather than being a clear clean broth.

3. Chinese cooking wine is a key ingredient to transform store bought chicken broth into a restaurant-quality soup broth. Dry Sherry is an excellent substitute. Otherwise, Japanese cooking sake or mirin are adequate substitutes (if you use Mirin, skip sugar).

If you cannot use alcohol, I think the best sub is as follows:

  • Reduce soy sauce to 1 tbsp
  • Add 1 tbsp Oyster Sauce (this has umami and will add complexity into the broth flavour to compensate for leaving out cooking wine).

4. Extra broth flavouring options: star anise, chilli, green onion (just fold them) or onion quarters.

5. Noodles: Use any you want, fresh or dried, here’s a guide on quantity.

  • Fresh noodles, thin (ie from fridge section) – 90g / 3 oz per serving
  • Fresh noodles, wide and flat (like thick Thai rice noodles) – 150g/ 5 oz per serving (much denser, so you need more)
  • Dried noodles, pasta (yes, really!) – 60g / 2 oz per serving
  • Ramen – 1 pack / “cake” per person

Prepare according to packet directions – do not add into the broth (it sucks up lots of the broth). I use thin fresh egg noodles (see photo in post), which is what Chinese restaurants typically use.

6. Toppings: Cook proteins separately to keep things simple. My “go to” is shredded cooked chicken because I keep little bags in the freezer (poaching keeps is juicy). Egg is also great – just whisk it lightly, pour it in and whisk to create egg “ribbons” like in Hot & Sour Soup and Chinese Corn Soup. Chinese BBQ Pork Slices is epic – but I never have leftovers.

For vegetables, I cut them and put them into the broth to cook. Put the vegetables that will take the longest to cook in the noodle cooking water or broth first, and delicate ones last.

Veggie suggestions: Any Chinese veggies (bok choy, gain lan/Chinese broccoli, choi sum) cut into batons or quartered (if smallish, like the Buk Choi in the photo), carrots sliced on the diagonal, green onions and bean sprouts are the toppings commonly found on Chinese noodle/ wonton soups.

These veggies also go well (though not common in Chinese restaurants): zucchini (sliced), cabbage (thick slice), asparagus, broccoli / broccolini and cauliflower, or any other vegetable that can be boiled.

7. Nutrition is per serving, assuming 1/4 tsp of sesame oil is used. The nutrition can be substantially enhanced by adding more vegetables! Sodium reduces to 552mg per serving if low sodium soy sauce and chicken broth is used.

Nutrition

Serving: 585g | Calories: 352kcal | Carbohydrates: 38g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 53mg | Sodium: 2371mg | Potassium: 291mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7529IU | Vitamin C: 96mg | Calcium: 204mg | Iron: 5mg

Originally published June 2016. Long overdue for a video to be added with brand new photos and process steps!

MORE ASIAN SOUPS YOU’LL LOVE!

  • Ham Bone Congee (Chinese Rice Soup)
  • Wonton Soup
  • Chinese Corn Soup
  • Hot and Sour Soup
  • LAKSA!
  • Vegetarian Dan Dan Noodles Soup
  • See all Asian Recipes

Life of Dozer

Baby Hands and Giant Paws. Evidence for anyone who has wondered how small my hands really are.

See how big he is? (aka how SHORT I am??)

A fast and easy PROPER Chinese soup broth is the key to a noodle soup that tastes as good as what you get at restaurants. Just 20 minutes to make!

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The post Chinese Noodle Soup appeared first on RecipeTin Eats.