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100 grams (2 bundles) dry ee-fu noodles 1 tbsp sesame oil 1 tbsp olive/vegetable oil 3 cloves garlic finely chopped 100 grams hon shimeiji mushrooms ends trimmed 50 grams shiitake mushrooms caps only; sliced thinly 100 grams yellow chives cut to 2 inch (5 cm) lengths 1-2 handfuls of beansprouts 5 canned straw mushrooms halved

QUICK & EASY CHINESE NOODLE SOUP - Erren's Kitchen - This recipe is not only quick and easy, but it’s delicious too! If you make this soup, you’ll never make the instant kind again!

from NYT Cooking

Rice Noodles With Chicken

This recipe is by Mark Bittman and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.