Chinese Noodle Soup Recipe
Ingredients
| Dried black mushrooms | 6 | |
| Egg noodles package | 1 | |
| Chicken broth | 4 Cup (16 tbs) | |
| 1/4 pound snow peas, ends snapped off and strings removed | ||
| 1 small red bell pepper, seeded and cut into matchstick pieces | ||
| Soy sauce | 2 Tablespoon | |
| 1 tablespoon Shao Hsing wine or dry sherry | ||
| Sesame oil | 2 Teaspoon | |
| Pepper white | 1/8 Teaspoon | |
| Salt | To Taste | |
| Barbecued pork | 1/2 pound, thinly sliced | |
| 2 green onions (including tops), slivered | ||
Directions
Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
Set aside.
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.
Cut off and discard stems and thinly slice caps.
Set aside.
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.
Chef
