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UDON (Noodles with Chicken Stock), Japanese
Bone the chicken and cut the meat into bite-size pieces and cook in 2 quarts of water until meat is tender. Discard the bone. Add 4 tbsp. soy sauce. ½ tsp. salt, pinch of sodium glutamate, and 1 tbsp. sherry wine. More soy sauce can be added, if needed. Bring to a boil.
Put the noodles into 2 quarts of boiling water. Cook until tender. Drain noodles in a colander. Rinse with cold water. Just before serving pour boiling water over noodles to heat. Drain.
Toast 2 pieces of dried seaweed over low flame. Crumble up in hands.
To serve, put hot drained noodles into a deep bowl. Pour enough hot chicken stock over the noodles to cover and arrange pieces of chicken meat, slivered green onions, halves of boiled eggs, and two or three pinches of crumbled seaweed on top. Serve immediately. Serves 4.
Contributed by Mrs. Emily Takemoto, 1950
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I would like to thank Newspaperarchive for putting together such a fabulous service, and placing our Nation's history right at our fingertips. Many of these wonderful recipes are ones I stumbled upon quite by accident while sleuthing through the decades in my quest to assemble the world of the American housewife. RH
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