Hill feast

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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My husband said we should call it hill feast because it was a variation of the noodle feast (fiesta noodles) recipe and, at the same time, an original made-in-the-house-on-a-hill dish. Well, why not? While the idea did start with noodle feast, this oriental noodle dish recipe was cooked in an entirely different way. While the usual way of cooking dry noodles is to boil them in plenty of water, I cooked the noodles in chicken broth. I added more broth, little by little, just enough to cook the noodles without making them soggy. The resulting texture was just wonderful. Furthermore, because I added all the seasonings to the broth while the noodles cooked, it absorbed all the flavors.

hill feast: a noodle dish

I used chicken breast meat and pork balls only because they were what I had in the freezer. Actually, you can use other kinds of meat (sliced pork or beef) or seafood (squid, clams, mussels or shrimps). Whether you use meat or seafood, pre-cook them in a little water first; you will need the broth to cook the noodles later. Mushrooms would be good for a recipe like this too.

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July 7, 2004  Print This Post   
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