Ingredients
3/4 lb chicken tenders, cooked and diced
8 ounces fine egg noodles
6 cups water
5 -6 chicken bouillon cubes
1 (15 ounce) can carrots, undrained
Method
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Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
Mesh basket for portioning and straining ramen noodles
Professional-grade blender — silky purees, hot soups, nut butters
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Place water and one bouillon cube in a 3 quart saucepan. (I never measure, I just fill it up about halfway.) Bring to a boil. Add egg noodles and boil for 3 minutes. (Adjust your time if you aren't using fine egg noodles. Cook for the lowest time in package directions.) Do not drain noodles! Turn heat to OFF. Add remaining bouillon cubes and stir until dissolved. Add carrots and chicken. Stir to heat thoroughly. Add a sprinkling of dried parsley, if desired.