{{ :recipes:noodles_in_soup.jpg?200|}}

====== Noodles In Soup ======

/* Description */

From The Soup Bible

<WRAP right>{(rater>id=100|name=recipes:noodles_in_soup|type=rate|headline=off)}</WRAP>

|**Preheat:** °|**Yield:** 4 servings||
|**Prep:** 0:00|**Wait:** 0:00|**Cook:** 0:00|

====== Ingredients ======
  * 8 oz. chicken breast, pork tenderloin or sirloin steak
  * 3 or 4 Dried Shiitake Mushrooms, soaked
  * 4 oz. canned sliced Bamboo Shoots, drained
  * 4 oz. Baby Spinach Leaves
  * 2 Scallions
  * 12 oz. Dried Egg Noodles
  * 2 1/2 cups Chicken Stock
  * 2 Tbsp Vegetable Oil
  * 1 tsp Salt
  * 1/2 tsp Light Brown Sugar
  * 1 Tbsp Light Soy Sauce
  * 2 tsp White Wine (or maybe rice wine vinegar?)
  * Sesame Oil

====== Directions ======
  - Thinly shred the meat. Squeeze dry the shiitake mushrooms and discard the stems.  Thinly shred the mushrooms, bamboo, spinach and scallions.
  - Cook the noodles in boiling water, drain and rinse under cold water.  Place in serving bowl.
  - Bring the stock to a boil and pour over the noodles.  Set aside and keep warm.
  - Heat the oil in a hot wok.  Add about half of the scallions and meat and stir-fry for about a minute.
  - Add the mushrooms, bamboo shoots, and spinach and stir-fry for 1 minute.  Add salt, sugar, soy sauce and wine and blend well.
  - Pour the dressing over the noodles, garnish with the remaining scallions, and sprinkle a few drops of sesame oil over.

====== Notes ======


/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
/*
====== Nutrition ======
|Calories (kcal): |Fat Calories (kcal): |Cholesterol (mg): |[[recipes:notes:nutrition guidelines |(Guide)]] |
|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
*/



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