Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon canola oil
  • 2 shallots, peeled and chopped
  • 2 cloves garlic, peeled and minced
  • 6 cups water (or chicken broth)
  • 4 ounces (about 2 coils) Sotanghon noodles
  • salt and pepper to taste
  • 2 cups napa cabbage, chopped
  • 1 cup kinchay (Chinese celery), finely chopped
  • 1/4 pound ground chicken
  • 1/4 cup green onions, finely chopped
  • 1/4 cup water chestnuts, finely chopped
  • 1 clove garlic, peeled and minced
  • 1/4 cup carrots, shredded
  • 1 teaspoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Instruction

  • Prepare the meatballs. In a bowl, combine ground chicken, green onions, water chestnuts, garlic, carrots, soy sauce, salt, and pepper. Stir until well distributed.
  • Using a small scoop, portion meat mixture and shape into 1-inch balls. Set aside.
  • In a pot over medium heat, heat oil. Add shallots and garlic and cook unitl softened.
  • Add water and bring to a boil.
  • Gently drop meatballs into boiling water and cook, skimming scum that floats on top, for about 3 to 5 minutes or until meat changes color.
  • Lower heat and simmer for about 10 minutes or until meat is fully cooked.
  • Add noodles and stir to loosen. Cook for about 2 to 4 minutes or until translucent and softened.
  • Add napa cabbage and kinchay and continue to cook for about 2 to 3 minutes or until cabbage is tender yet crisp.
  • Season with salt and pepper to taste. Serve hot.