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6 cups water
2 tablespoons soy sauce
2 tablespoons chili sauce or ketchup
1 teaspoon ground ginger
1/8 teaspoon cayenne pepper
2 packages ramen instant noodle soup (3 oz. ea.)
2 1/2 cups chinese cabbage or green cabbage -- thinly sliced
3 carrots -- peeled; cut into sli
1 cup small mushrooms -- sliced
1/2 cup frozen corn kernels
1/2 lb. cooked round steak -- thinly sliced
4 green onions -- thinly sliced
2 teaspoons dark sesame oil
Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet
from the noodles in a large saucepan (reserve other packet for other use).
Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms,
corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through.
Stir in sesame oil. Note: cooked, chopped chicken may be used instead of
beef.
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