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Print this Recipe    Chicken Soup

Chicken Noodles Soup

4 Chinese dried mushrooms
250 g noodles
1/2 cup shredded snow peas
1 tablespoon vegetable oil
1 tablespoon light soy sauce
1 tablespoon rice wine
4 cups / 1 litre chicken stock
1 1/2 cups (250 gr) shredded cooked skinless chicken meat
1/2 cups fresh bean sprouts, rinsed

Place mushroom in small bowl, add boiling water to cover and allow
to stand until softened, 10 - 15 minutes. Drain and squeeze out
excess liquid. Thinly slice mushrooms, discarding though stems.
Place snow peas in bowl and add boiling water to cover. Let stand
for 1 minute, then drain. Refresh snow peas immediately in cold
water. In wok or saucepan over medium-high heat, warm oil. Add
sliced mushrooms and stir-fry for 1 minute. Bring to boil snow
peas, soy sauce, rice wine, stock and chicken. Bring to boil over
medium-high heat, stirring occasionally. ladle into individual
bowls. Garnish each serving with bean sprouts.

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