Ingredients Jump to Instructions ↓

  1. 6 dried black mushrooms

  2. 1 pound fresh Chinese egg noodles

  3. 4 cups chicken broth

  4. 1/4 pound snow peas, ends and strings removed

  5. 1 red bell pepper, seeded and cut into thin strips

  6. 2 tablespoons soy sauce

  7. 1 tablespoon Chinese rice wine or dry sherry

  8. 2 teaspoons dark sesame oil

  9. 1/8 teaspoon ground white pepper

  10. Salt to taste

  11. 2 green onions, sliced

  12. Kim chee for serving at table

Instructions Jump to Ingredients ↑

  1. Soak mushrooms in hot water to cover for 30 minutes; drain. Cut off and discard stems and thinly slice caps; set aside.

  2. In a large pot of boiling water, cook noodles according to package directions until tender but firm to the bite. Drain well, rinse with cold water and set aside.

  3. In a wok or large pot, bring broth and mushrooms to a boil over medium-high heat. Add snow peas and bell pepper; cook for 2 minutes or until snow peas are crisp-tender. Add soy sauce, wine or sherry, sesame oil, pepper, and salt; cook for 1 minute. Add noodles and cook until heated through. Transfer to a large serving bowl and top with green onions and Kim Chee to taste.


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