Noodle Soup with Kimchi
6 Frieda’s Dried Shiitake Mushrooms
1 pound fresh egg noodles
4 cups chicken broth
1/4 pound Snow Peas or Purple Snow Peas, ends snapped off and strings removed
1 small red bell pepper, seeded and cut into matchstick pieces
2 tablespoons soy sauce
1 tablespoon Shao Hsing wine or dry sherry
2 teaspoons sesame oil
1/8 teaspoon white pepper
Salt to taste
2 green onions (including tops)
Frieda’s Kimchi to taste, slivered
1/2 pound barbecued pork, if desired
Soak mushrooms in boiling hot water to cover for 30 minutes; drain. Cut off and discard stems, then thinly slice caps; set aside.
In large pot of boiling water, cook noodles according to package directions until tender, but firm to the bite. Drain well.
In wok or large pot, bring broth and mushrooms to boil over medium-high heat. Add snow peas and bell pepper; cook 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 large serving bowl and top with green onions and Kimchi to taste. Add barbecued pork, if desired.
Source: Yan Can & Company Inc., Copyright 1988
Analyzed to serve 8 without kim chee or pork. Calories 200, Total Fat 3g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 40mg, Sodium 670mg, Total Carbohydrate 36g, Dietary Fiber 3g, Sugars 2g, Protein 8g, Vitamin A 10%, Vitamin C 45%, Iron 15%