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Before you jump to Stir-fry Noodle Soup recipe, you may want to read this short interesting healthy tips about Green Living In The Kitchen Will Save You Cash.

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You may prefer preparing food with your oven, but using a microwave instead will cost you much less money. Maybe the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save plenty of electricity and do the job faster with countertop appliances rather than a stove. Many men and women mistakenly believe that doing the dishes by hand uses less energy than a dishwasher. Mainly if you make certain the dishwasher is full prior to starting a cycle. By cool drying or air drying the dishes instead of heat drying them, you can raise the amount of money you save.

The kitchen alone gives you many small methods by which energy and money can be saved. Efficient living is something we can all perform, without difficulty. A lot of it truly is basically making use of common sense.

We hope you got benefit 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 cook that.

The ingredients needed to make Stir-fry Noodle Soup:

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

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