Shrimp Noodle Soup

• 2 teaspoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon minced ginger
• 12 shiitake mushrooms, stems removed and discarded,caps thinly sliced
• 1 cup snow peas
• 1 small napa cabbage, shredded
• 14 cup dry sake
• 1 tablespoon soy sauce
• 6 cups fish stock (or 4 c. vegetable stock and 2 c. clam juice)
• 1 lb small shrimp, peeled and deveined
• 12 lb udon noodles or 12 lb flat egg noodles, cooked according to package directions,drained and rinsed
• 2 green onions, cut into 1 inch pieces
• salt and pepper, to taste

1. Let the oil heat in a big soup pot, over medium heat.
2. Add the garlic, ginger, and mushrooms; saute and stir for 30 seconds.
3. Add the snow peas and cabbage; toss for about 10-15 seconds.
4. Add the sake; cook and stir freqently for 2 minutes (the cabbage should wilt and give off liquid).
5. Add in the soy sauce and stock; bring to a boil.
6. Lower heat to medium-low; cover and cook for 10 minutes.
7. Increase heat to medium; add in shrimp; cook for about 3 minutes or until pink.
8. Add in the noodles and scallions; cook for 2 minutes or so, until the noodles are heated through.
9. Season with salt and pepper, if needed.
10. Serve immediately.
11. **Analternative: instead of soy sauce, add 2 teaspoons fish sauce and 1 teaspoon chili oil with the stock.

vegetable oil, garlic, ginger, shiitake mushrooms, snow peas, cabbage, sake, soy sauce, fish stock, shrimp, udon noodles, green onions, salt

Taken from www.food.com/recipe/shrimp-noodle-soup-90736 (may not work)