6 cup water
2 tablespoon soy sauce
2 tablespoon chili sauce or ketchup
1 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 pkg ramen instant noodle soup (3 oz. ea; .)
2 1/2 cup chinese cabbage or green cabbage; thinly sliced
3 carrots; peeled; cut into sli
1 cup small mushrooms; sliced
1/2 cup frozen corn kernels
1/2 lb cooked round steak; thinly sliced
4 green onions; thinly sliced
2 teaspoon dark sesame oil
Cooking Directions:
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 stews,soups&
