Mushroom & Noodle Soup

 Instruction:                                   

Wash mushrooms and pat dry on kitchen paper. Slice thinly. Don not remove the peel as this add more flavor.

Halve the cucumber lengthways. Scoop up the seeds, using a teaspoon, and slice the cucumber thinly.

Chop spring onions finely and cut garlic clove into thin strips.

Heat oil in large saucepan or wok.

Add spring onions and garlic to pan or wok and stir-fry for 30secs. Add mushrooms and stir-fry for 2 – 3mins.

Stir in 600ml water. Break noodles into short lengths and add soup. Bring to boil, stirring occasionally.

Add cucumber slices, salt and soy sauce and simmer for 2 – 3mins.

Serve in warmed bowls.