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Chinese Noodle Soup

Chef.at.Home's picture
Ingredients
  Dried black mushrooms 6
  Egg noodles 1 Pound (1 Package, Fresh)
  Chicken broth 4 Cup (64 tbs)
  Snow peas 1⁄4 Pound, ends snapped off and strings removed
  Red bell pepper 1 Small, seeded and cut into matchstick pieces
  Soy sauce 2 Tablespoon
  Shao hsing wine/Dry sherry 1 Tablespoon
  Sesame oil 2 Teaspoon
  White pepper 1⁄8 Teaspoon
  Salt To Taste
  Barbecued pork 1⁄2 Pound, thinly sliced
  Green onion with tops 2 , slivered
Directions

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.

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Dish: 
Soup

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