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CHINESE NOODLE SOUP
Makes 4 servings
Ingredients:
6 dried black mushrooms
1 package (about 1 pound) fresh egg
noodles
4 cups chicken broth
1/4 pound snow peas, ends snapped off
and strings removed
1 small red bell pepper, seeded and
cut into matchstick pieces
2 tablespoons soy sauce
1 tablespoon Shao Hsing wine or dry
sherry
2 teaspoons sesame oil
1/8 teaspoon white pepper
Salt to taste
1/2 pound barbecued pork, thinly
sliced
2 green onions (including tops),
thinly sliced
Method:
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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