Soup & Stew
4 servings
50 minutes
35 minutes
Chef Martin Yan
4 Dried Black Mushrooms
1/4 pound Shrimp (medium), shelled and deviened
1 package Egg Noodles (12 ounces)
5 cups Chicken Broth
2 ounces Chicken, Beef or Pork, tender, boneless and thinly sliced
1/4 pound Choy Sum, ends trimmed
2 tablespoons Oyster Flavored Sauce
1 teaspoon Chile Garlic Sauce
1 teaspoon Sesame Oil Nori (Japanese Seaweed), thinly sliced for garnish
1 tablespoon Soy Sauce
1 teaspoon Rice Wine or Dry Sherry
1 teaspoon Cornstarch
Soak mushrooms in warm water to cover until softened, about 15 minutes; drain. Trim and discard stems.
Thinly slice caps. Cut shrimp in half horizontally.
Combine marinade ingredients in a bowl.
Add shrimp and stir to coat. Let stand for 10 minutes.
Cook noodles in a pot of boiling water according to package directions.
Drain, rinse with cold water, and drain again.
Place broth in a 2 quart pot; bring to a boil. Add beef, mushrooms, and choy sum.
Reduce heat to low, cover, and simmer for 3 minutes.
Add shrimp and simmer. Add noodles, oyster flavored sauce, chili garlic sauce, and sesame oil; cook until heated through. for 1 minute.
Ladle into individual bowls and garnish with Nori.
