Yield: 6 Servings
Measure | Ingredient |
---|---|
6 cups | Water |
2 tablespoons | Soy sauce |
2 tablespoons | Chili sauce or ketchup |
1 teaspoon | Ground ginger |
⅛ teaspoon | Cayenne pepper |
2 packs | Ramen instant noodle soup (3 oz. ea.) |
2½ cup | Chinese cabbage or green cabbage; thinly sliced |
3 \N | Carrots; peeled; cut into sli |
1 cup | Small mushrooms; sliced |
½ cup | Frozen corn kernels |
½ pounds | Cooked round steak; thinly sliced |
4 \N | Green onions; thinly sliced |
2 teaspoons | Dark sesame oil |
Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use).
Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms, corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through. Stir in sesame oil. Note: cooked, chopped chicken may be used instead of beef.
Posted to FOODWINE Digest 12 Sep 96 Date: Thu, 12 Sep 1996 14:19:58 -0400 From: Laura Hunter <LHunter722@...>