Looking for Ramadhan recipes?, you can try this one.
Recipes for Ramadan are prepared with a great eager and taste in Middle East, Asia, India, Pakistan, Egypt, Syria, Iraq, Lebanon-Afghanistan, Sudan, Saudi-Arabia-the and so many other Muslims and non-Muslim countries. The dried chow mien noodles in this soup are not the fried ones that have been used with chop sue for many years. Be sure to use the correct noodles.
4 person servings:
1 ounce dried cloud ear or shiitake mushrooms
Hot water
2 cans (141⁄2 ounces each) reduced-sodium fat-free
chicken broth
2 tablespoons dry sherry (optional)
8 ounces boneless, skinless chicken breast, cubed
1⁄2 cup each: sliced white mushrooms, carrots
11⁄2 teaspoons light soy sauce
1⁄2 teaspoon five-spice powder
2 ounces snow peas, trimmed
1⁄2 package (5 ounces) dried chow mein noodles
Salt and pepper, to taste
Method:
1. Place dried mushrooms in bowl; pour hot water over to cover. Let stand until mushrooms are soft, about 15 minutes; drain. Slice mushrooms, discarding any tough parts.
2. Combine mushrooms and remaining ingredients, except snow peas, chow mein noodles, salt, and pepper, in slow cooker; cover and cook on high 4 to 5 hours, adding snow peas and chow mein noodles during last 20 minutes. Season to taste with salt and pepper.
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<ul><li>ramadhan recipes (10)</li></ul>