Somen Noodles with Pork, Scallions and Chile Oil
Adapted from Noodles by Vicki Liley
3 ounces fresh ginger, washed
4 cups chicken broth
2 cups water
1 tablespoon low sodium soy sauce
1 tablespoon dry sherry
4 ounces oyster mushrooms
6-8 ounces Chinese barbecued pork
9 ounces somen noodles *
Slice the ginger into coins and place in a soup kettle. Wash the scallions, chop the white parts, and add them to the ginger. Cut the green parts into 1-inch pieces and set aside.
Add stock, water, soy sauce, and sherry to the ginger and white parts of the scallions, and bring to a boil. Reduce heat and simmer 10 minutes to flavor the broth.
Meanwhile, slice the mushrooms; set aside. Slice the pork into thin slices; set aside.
Once broth has finished simmering, use a mesh strainer or slotted spoon to take out the ginger. Some scallions will come, too - that is okay. Return to a boil.
Add the noodles and cook one minute. Add the reserved scallion greens, mushrooms and pork. Cook for 1-2 minutes until noodles are done.
Divide among 4 bowls and drizzle with chile oil.
* If you don't have access to a wide variety of Asian noodles, you could use angel hair pasta.