MUSHROOM NOODLE SOUP

Preparation Method :

• Wash the mushrooms and pat dry on kitchen paper (paper towels). Slice thinly. Do not remove the peel as this adds more flavor.
• Halve the cucumber lengthways. Scoop out the seeds, using a teaspoon, and slice the cucumber thinly.
• Chop the spring onions (scallions) finely and cut the garlic clove into thin strips.
• Heat the vegetable oil in a large saucepan or wok.
• Add the spring onions (scallions) and garlic to the pan or wok and stir - fry for 30 seconds. Add the mushrooms and stir - fry for 2 - 3 minutes.
• Stir in 600 ml water. Break the noodles into short lengths and add to the soup. Bring to the boil, stirring occasionally.
• Add the cucumber slices, salt and soy sauce, and simmer for 2 - 3 minutes.
• Serve the mushroom noodle soup in warmed bowls, distributing the noodles and vegetables evenly.