Chinese Noodle Soup With Meat and Mushrooms

• 4 ounces chinese noodles
• 1 quart water
• 1 tablespoon canola oil
• 6 ounces pork or 6 ounces other meat, sliced very thinly
• 3 baby bok choy, bottom cut off and thinly sliced, save tops for adding at the end
• 4 ounces mushrooms, sliced
• 14 cup green onion, sliced with green parts up about 4-inch
• 14 cup tempura dipping sauce, Kikoman
• 1 (15 ounce) can beef broth
• 1 (15 ounce) can vegetable broth
• 14 cup green onion top, sliced thin

1. Bring water to boil in 3 quart saucepan, add noodles.
2. Cook according to the package directions of the noodles you are using.
3. (Chinese noodles only take 5 minutes, then rinse in cold water).
4. Thinly slice what ever kind of meat you are using, add to the canola oil in Wok or skillet.
5. Saute meat about 3 min, add rest of ingredients up to, but not including Tempura Sauce.
6. Continue to saute for 5 minute
7. Add tempura sauce and broths.
8. Heat to boiling.
9. Add your prepared noodles.
10. Warm through.
11. Garnish with green onion tops and omelet shreds if desired.
12. Optional shredded omelet:.
13. 2 Eggs.
14. 1 T Water.
15. Beat eggs and water together.
16. Pour into a hot wok or skillet and roll the pan to thin out the omelette.
17. It should be nearly paper thin.
18. Turn for a few seconds.
19. Remove from pan, roll up like a cigar, and slice into thin strips, about 1/8" thick.
20. Unroll and place shreds in hot soup in serving bowls.

chinese noodles, water, canola oil, pork, bok choy, mushrooms, green onion, dipping sauce, beef broth, vegetable broth, green onion

Taken from www.food.com/recipe/chinese-noodle-soup-with-meat-and-mushrooms-264942 (may not work)