Chinese Noodle Soup
|Dried black mushrooms||6|
|Egg noodles||1 Pound (1 Package)|
|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|
|Barbecued pork||1⁄2 Pound, thinly sliced|
|Green onions||2 , slivered (Including Tops)|
Soak mushrooms in warm water to cover for 30 minutes; drain.
Cut off and discard stems and thinly slice caps.
In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite.
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.