Crispy Noodle Ham and Bean Soup

Most noodle soups rely on soft, yielding textures for comfort, but this recipe introduces a delightful, unexpected crunch. By taking the extra step to fry the bow-tie pasta after boiling it, the noodles are transformed into golden, savory crisps that float atop the broth like croutons.

The result is a simple ham and green bean soup that feels elevated by the contrast in textures. It is best enjoyed immediately, capturing that fleeting moment where the crisp noodle meets the hot broth.

Prep time: 10 minutes Cook time: 20 minutes Servings: 4

The Ingredients

• 1 lb. cooked ham, diced
• 1 pkg. (4 oz.) bow-tie egg noodles
• Vegetable oil (sufficient for 1 inch depth in skillet)
• 1 qt. chicken broth
• 1 pkg. (9 oz.) frozen French-style green beans

Equipment Needed

• Large heavy skillet (cast iron works well)
• Soup kettle or Dutch oven
• Paper towels
• Slotted spoon
• Thermometer (for oil)

Instructions

1. Prepare the Noodles: Cook the bow-tie noodles in boiling water according to the package directions. Drain them well.
2. Dry the Noodles: This step is crucial for safe frying. Spread the cooked noodles out on paper towels and blot them gently until they are very dry. Excess water will cause the hot oil to splatter.
3. Fry the Noodles: Pour about 1 inch of vegetable oil into a heavy skillet. Heat the oil to 370°F. Carefully add the cooked noodles and fry for about 5 minutes, turning as needed, until they are golden brown on both sides. Remove with a slotted spoon and drain on fresh paper towels.
4. Simmer the Soup: While the noodles are frying, combine the chicken broth, diced ham, and frozen green beans in a soup kettle. Bring the mixture to a boil.
5. Cook the Beans: Once boiling, reduce the heat to low and simmer for 15 minutes, or until the green beans are tender.
6. Serve Immediately: Ladle the hot soup into bowls and top with the fried noodles right before serving to ensure they retain their crispness.

Notes from the Kitchen

• Safety First: When frying cooked pasta, moisture is the enemy. If the noodles are wet, the oil will pop aggressively. Take the extra minute to pat them completely dry.
• Timing: Because the charm of this dish lies in the texture of the noodles, do not add them to the pot directly. Keep them separate until the bowls are on the table.

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