From Free Press Journal
Ingredients
1 Tbs. vegetable oil
2 cups sliced mushrooms (6 oz/170g)
1 tsp. minced garlic
4 cups chicken or vegetable stock
2 cups egg noodles or 2 packets instant noodles)
2 Tbs. sherry or rice wine
1 Tbs. sesame oil
Dash of hot pepper sauce or hot chili oil
1/2 cup chopped spring onions
Method
- In large saucepan, heat oil over medium heat
- Cook mushrooms and garlic for 2 minutes.
- Add stock and 2 cups (500 ml) 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 minutes.
- Stir in spring onions.
Yield: 4 servings
Non Veggies Index
