Ke> Anyway -- Beijing Noodle Soup

 Ke> 4 dried black mushrooms
 Ke> 1/4 pound medium raw shrimp, shelled and deveined

 Ke> Marinade:
 Ke> 1 tablespoon soy sauce
 Ke> 1 teaspoon rice wine or dry sherry (I used sherry since I
 Ke> usually have it on hand for cooking)
 Ke> 1 teaspoon cornstarch

 Ke> 1 package (12oz) Chinese egg noodles
 Ke> 5 cups chicken broth (if I don't have any to hand, I usually
 Ke> have Swanson's chicken broth in the aseptic packaging.. the
 Ke> carton. It's *excellent* and with no "can" taste)
 Ke> 20z tender, boneless beef or chicken or pork thinly sliced (I
 Ke> used chicken) 
 Ke> 1/4 pound cabbage sliced
 Ke> 2 tablespoons oyster flavored sauce
 Ke> 1 teaspoon chili garlic sauce
 Ke> 1 teaspoon sesame oil

 Ke> 1) soak mushrooms in warm water (just covered) until softened
 Ke> - about 15 min. Drain, trim and discard stems. Thinly slice
 Ke> caps. Cut shrimp in half horizontally. Combine marinade
 Ke> ingredients in a bowl. Add shrimp and stir to coat. Let stand
 Ke> for 10 minutes.

 Ke> 2) Cook noodles in a pot of boiling water according to package
 Ke> directions. Drain, rinse with cold water, and drain again

 Ke> 3) place brother in a 2-quart pot, bring to a boil. Add meat,
 Ke> mushrooms and cabbage. Reduce heat to low, cover and simmer
 Ke> for 3 minutes. Add shrimp and simmer for 1 minute. Add
 Ke> noodles, oyster sauce, chili garlic sauce, and sesame oil;
 Ke> cook until heated through. Ladel into bowls

This sounds wonderful. It almost makes me wish I had a brother!

Sally
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