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Thick wheat noodles — kitsune udon, yaki udon, hot pot
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Thick wheat noodles — kitsune udon, yaki udon, hot pot
Wonton noodle soup powder — instant base for Cantonese wonton mein
Electric noodle maker — extrude fresh ramen, udon, pasta
Grow shiitake on a log — fresh shiitake in your kitchen
Grow oyster mushrooms at home — harvest in 10 days, 2 crops
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Bring a large pot of water to a boil. Meanwhile, shred or mince the ginger. Cut the mushrooms into thin slices. Cut the scallions into slivers, 1 1/2-inch long. If using sea scallops, cut into quarters. In a large saucepan, bring the chicken broth, ginger, sesame oil and red pepper to a boil over medium-high heat. Add noodles to the first pot of boiling water and cook 3 minutes. When broth comes to a boil, add sea scallops, sprouts, snow peas and mushrooms. Reduce heat, cover and cook 2 minutes. Add scallions and cook 30 seconds. Drain noodles and add.