Chinese Noodle Soup Recipe




 Dried black mushrooms6
 Egg noodles1 Pound (1 Package, Fresh)
 Chicken broth4 Cup (64 tbs)
 Snow peas1⁄4 Pound, ends snapped off and strings removed
 Red bell pepper1 Small, seeded and cut into matchstick pieces
 Soy sauce2 Tablespoon
 Shao hsing wine/Dry sherry1 Tablespoon
 Sesame oil2 Teaspoon
 White pepper1⁄8 Teaspoon
 Salt To Taste
 Barbecued pork1⁄2 Pound, thinly sliced
 Green onion with tops2 , slivered


Preparation Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Set aside.
Cooking In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite.
Drain well.
In a wok or large pot, bring broth and mushrooms to a boil over medium-high heat.
Add snow peas and bell pepper and cook for 2 minutes or until snow peas are crisp-tender.
Add soy sauce, wine, sesame oil, pepper, and salt and cook for 1 minute.
Add noodles and cook until heated through.
Transfer to a large serving bowl and top with barbecued pork and green onions.