Champonng Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• 1 (12 ounce) package fresh chinese egg noodles
• 60 g lamb, thinly sliced
• 60 g squid, thinly sliced
• 8 small shrimp, peeled and deveined
• 6 mussels, scrubbed
• 5 dried black mushrooms
• 1/2 onion, sliced
• 1/2 carrot, cut in matchstick pieces
• 1/4 chinese cabbage, cut in 1 x 2 in. pieces
• 2 green onions, cut in 2 in. pieces
• 2 red chili peppers, seeded and sliced
• 1 teaspoon ginger
• 1 teaspoon garlic, minced
• 2 tablespoons olive oil
• 7 cups chicken broth
• 2 tablespoons soy sauce
• salt and pepper
• 1/2 tablespoon red chili pepper flakes (opt. for spicy)

Recipe

• 1 soak mushrooms in warm water 30 minute drain. slice. set aside. bring mussels and water to boil in a pot. cover, reduce heat to low, and cook for 5 minute or until shells open. lift out mussels and set aside. do not throw away liquid. add it to chicken broth to make 7 cups total liquid. in a large pot of boiling water, cook noodles al dente. drain well and set aside.
• 2 add olive oil to a wok. add garlic and ginger and cook, about 5 seconds. for spicier taste, add red chili flakes. add lamb and stir fry, add shrimp, squid, mussels, and stir fry, add onions, carrots, red chili pepper, and green onions and stir-fry. add cabbage and chicken broth mixture and bring to a boil. reduce heat to med-low and let simmer. add soy sauce. add salt and pepper to taste.place noodles in a large soup bowl. pour hot soup mixture over noodles and enjoy.