Mushroom And Noodle Soup

Ingredients	Direction
1-1/2 cucumber 2 tbsp vegetable oil 2 scallions, finely chopped 1 garlic clove, cut into thin strips 2 cups flat or open-cap mushrooms, thinly sliced 2-1/2 cups water 1 oz/25 g Chinese rice noodles 3/4 tsp salt 1 tbsp soy sauce	1. Cut the cucumber in half lengthwise. Scoop out the seeds using a teaspoon, then slice the flesh thinly. 2. Heat the oil in a large preheated wok. Add the scallions and garlic and stir-fry for 3- seconds. Add the mushrooms and stir-fry for 2-3 minutes. 3. Stir in the water. Break up the noodles into short lengths and add to the soup. Bring to a boil, stirring. 4. Add the cucumber slices, salt, and soy sauce, and let simmer for 2-3 minutes.

Ingredients

Direction

1-1/2 cucumber
2 tbsp vegetable oil
2 scallions, finely chopped
1 garlic clove, cut into thin strips
2 cups flat or open-cap mushrooms, thinly sliced
2-1/2 cups water
1 oz/25 g Chinese rice noodles
3/4 tsp salt
1 tbsp soy sauce

1. Cut the cucumber in half lengthwise. Scoop out the seeds using a teaspoon, then slice the flesh thinly.

2. Heat the oil in a large preheated wok. Add the scallions and garlic and stir-fry for 3- seconds. Add the mushrooms and stir-fry for 2-3 minutes.

3. Stir in the water. Break up the noodles into short lengths and add to the soup. Bring to a boil, stirring.

4. Add the cucumber slices, salt, and soy sauce, and let simmer for 2-3 minutes.