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Chinese Noodle Soup

Gadget.Cook's picture
  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
  Salt To Taste
  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.
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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2403 Calories from Fat 503

% Daily Value*

Total Fat 55 g84.3%

Saturated Fat 18.9 g94.3%

Trans Fat 0.3 g

Cholesterol 481 mg160.3%

Sodium 5517.5 mg229.9%

Total Carbohydrates 357 g118.9%

Dietary Fiber 21.8 g87.3%

Sugars 23.6 g

Protein 111 g222.7%

Vitamin A 152.6% Vitamin C 400.9%

Calcium 31.9% Iron 70.4%

*Based on a 2000 Calorie diet

Chinese Noodle Soup Recipe