Seafood Noodle Soup

By Martin Yan, Author,Martin Yan’s China

Serves 1

8 ounces fresh noodles
2 cups chicken broth
8 small raw shrimp, shelled and deveined
1/2 fresh red chili, thinly sliced
4 fresh shiitake mushrooms, thinly sliced

Seasonings
1 tablespoon Shao Hsing wine
1 tablespoon fish sauce
1 tablespoon oyster-flavored sauce
1 teaspoon sesame oil
1/8 teaspoon salt
1/8 teaspoon white pepper

1. In a pot of boiling water, cook noodles according to package directions. Drain, rinse with cold water, and drain again. Place noodles in a serving bowl and set aside. Bring chicken broth to a boil in a medium saucepan. Add shrimp, chili, and shiitake mushrooms; cook until heated through. Add seasonings, cook for 1minute more. Ladle soup over noodles and serve.

Copyrights Yan Can Cook, Inc., 2006