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Before you jump to Stir-fry Noodle Soup recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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Initially, you should be extremely careful when you are shopping for food that you don’t automatically put things in your basket that you don’t wish to eat. As an example, in all likelihood you have never checked the box of your favorite cereal to see its sugar content. Having a bowl of oatmeal will supply you with the energy to face the day while protecting your heart simultaneously. Add fruits or spices to enhance the flavor and now you have a breakfast that can become a usual part of your new healthy eating plan.

Thus, it should be somewhat obvious that it’s not at all hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to stir-fry noodle soup recipe. You can cook stir-fry noodle soup using 18 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to cook Stir-fry Noodle Soup:

1. You need 1 handful dried wood ear mushrooms
2. Provide 4 dried shitakii mushrooms
3. Provide 1 lb pork chops, sliced in thin strips
4. Prepare 2 Tbsp corn starch
5. Provide 2 tsp soy sauce
6. Get 2 tsp sesame oil
7. Use 1 tsp shitakii powder (optional)
8. Use oil
9. Provide 2 cloves garlic, minced
10. Get 1/2 head Napa cabbage, sliced in 1/2 strips
11. Prepare 8 oz bamboo shoots, sliced
12. Provide 8 oz oyster mushrooms, sliced in chunks
13. Prepare 4 green onions, sliced
14. Take 3 cups chicken or pork stock
15. Take 3 Tbsp soy sauce
16. Take 1 Tbsp black vinegar
17. Provide 1 lb fresh noodles
18. Provide 6 eggs

Steps to make Stir-fry Noodle Soup:

1. Rehydrate the mushrooms by covering in boiling water and allowing to sit for several hours. Thinly slice the shitakii and roughly tear the wood ear (also called black fungus in some Asian markets). Keep the mushrooms separate after cutting.
2. Combine the pork, shitakii, corn starch, 2 tsp soy sauce, shitakii powder, and sesame oil in a bowl and set aside.
3. Combine the cabbage, wood ear, oyster mushrooms, green onion, and bamboo shoots in a large bowl and set aside.
4. Gather all your ingredients mise en place. The soup will come together very quickly.
5. Prepare the soup base by combining the the stock, soy sauce, and black vinegar and setting over low heat.
6. Set a pot of water, for the noodles, to boil. Add a Tbsp of salt and a tsp of baking soda to the water. The soda will increase the pH and give you noodles more spring, like Asian style noodles.
7. Boil the noodles for 3 min or until al dente
8. Drain and rinse the noodles to stop the cooking
9. Place the noodles in handfuls into a bowl. Extra noodles should be stored in small zip lock bags as single servings.
10. Add the oil to a wok over high heat and add the garlic stirring for 30 seconds until fragrant.
11. Add the pork and shitakii and continue to stir fry until browning
12. Remove the cooked pork and set aside.
13. Stir fry the veggies/mushrooms until starting to brown.
14. Add the soup base and set heat to simmer
15. Make a well in the simmering soup to poach the eggs. One egg per person.
16. Poach the eggs. Labeling soup broth over the eggs after 3-4 minutes.
17. Place a poached egg in each bowl
18. Add soup to the noodles and egg and serve

In a medium sized pot, bring the broth to a slight boil. Once the broth is ready, add the rice noodles. In a large saute pan with high sides over medium-high heat, add the peanut oil. Quick Stir Fry Leftovers Chinese Noodle Soup. written by Daniela Klein. This is a follow up recipe to Long Chive Asian Noodles, but you can use it for basically any stir fry leftovers.

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