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'General’s' Noodles

Monday, 26 May 2008

Description

According to the waiters at Sanamluang, this noodle dish is named for the restaurant’s former parking attendant whose authoritarian ways were legendary. Any kind of mixed meat can be used, although to stay true to form requires leftover roast duck, beef meatballs and squid.

Ingredients

At a glance

Cuisine

Asian

Ingredient

Beef

Seafood

Duck

Cooking Method

Boil

Heat Level

Meal/Course

Dinner

Main Course

Serves

1 package dried rice noodles
6 cups beef broth
1 cup leftover roast duck, sliced
4 preserved duck eggs, hard-boiled and sliced
1 cup squid, cooked and chopped coarsely
8 to12 beef meatballs (found in the frozen section of most Thai stores)

Methods/steps

Soak the rice noodles in warm water for 15 minutes. Bring the broth to a boil in a large pot. Divide the noodles into four individual portions and dunk each into the boiling broth for a few seconds with a wire strainer basket before placing in four bowls. Divide and dunk the duck, sliced eggs, squid and meatballs in the broth and place on top of the noodles.

Pour 1/4 of the broth into each bowl and serve hot.

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