Chinese Noodle & Mushroom Soup
chinese, pasta, soups
1 tablespoon vegetable oil
2 cup sliced mushrooms
1 teaspoon garlic -- minced
4 cup chicken or veg. stock
2 cup fresh chow mein noodles or
2 ramen noodle packets
2 tablespoon sherry or rice wine
1 tablespoon lemon juice or rice vinegar
1 teaspoon sesame oil
1 dash hot pepper sauce
1/2 cup scallions -- chopped
In large saucepan, heat oil over medium heat; cook mushrooms and garlic for 2 minutes. Add stock and 2 cups water; bring to boil. Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce; reduce heat, cover and simmer for 3 minhtes. Stir in scallions. Makes 4 servings. Source: Lighthearted Everyday Cooking; Anne Lindsay. MM by Lyn.
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Yield: 4 servings