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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 4 |
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from CDMorgan Ingredients:
1 (12 ounce) package fresh chinese egg noodles |
60 g pork, thinly sliced |
60 g squid, thinly sliced |
8 small shrimp, peeled and deveined |
6 mussels, scrubbed |
5 dried black mushrooms |
1/2 onion, sliced |
1/2 carrot, cut in matchstick pieces |
1/4 chinese cabbage, cut in 1 x 2 in. pieces |
2 green onions, cut in 2 in. pieces |
2 red chili peppers, seeded and sliced |
1 teaspoon ginger |
1 teaspoon garlic, minced |
2 tablespoons olive oil |
7 cups chicken broth |
2 tablespoons soy sauce |
salt and pepper |
1/2 tablespoon red chili pepper flakes (opt. for spicy) |
Directions:
1. Soak mushrooms in warm water 30 minute Drain. Slice. Set aside. Bring mussels and water to boil in a pot. Cover, reduce heat to low, and cook for 5 minute or until shells open. Lift out mussels and set aside. Do not throw away liquid. Add it to chicken broth to make 7 cups total liquid. In a large pot of boiling water, cook noodles al dente. Drain well and set aside.
2. Add olive oil to a wok. Add garlic and ginger and cook, about 5 seconds. For spicier taste, add red chili flakes. Add pork and stir fry, add shrimp, squid, mussels, and stir fry, add onions, carrots, red chili pepper, and green onions and stir-fry. Add cabbage and chicken broth mixture and bring to a boil. Reduce heat to med-low and let simmer. Add soy sauce. Add salt and pepper to taste.Place noodles in a large soup bowl. Pour hot soup mixture over noodles and enjoy.
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