Chinese Noodle & Mushroom Soup
From: Dancer

SERVES 4

• 2 1/2 tablespoons vegetable oil
• 5 cups sliced mushrooms
• 2 1/2 teaspoons garlic, minced
• 10 cups vegetable stock
• 5 cups fresh chow mein noodles or 5 packet ramen noodles
• 5 tablespoons sherry wine or rice wine
• 2 1/2 tablespoons lemon juice or rice vinegar
• 2 1/2 teaspoons sesame oil
• 2 1/2 dashes hot pepper sauce
• 1 1/4 cups scallions, chopped

In large saucepan, heat oil over medium heat; cook mushrooms and garlic for 2 minutes.

Add stock and 2 cups water; bring to boil.

Add noodles, sherry, lemon juice or rice vinegar, sesame oil and hot pepper sauce; reduce heat, cover and simmer for 3 minhtes.

Stir in scallions.