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17 December 2012,20:49 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Wash the mushrooms and pat dry on kitchen paper (paper towels). Slice thinly. Do not remove the peel as this adds more flavor.
  • Halve the cucumber lengthways. Scoop out the seeds, using a teaspoon, and slice the cucumber thinly.
  • Chop the spring onions (scallions) finely and cut the garlic clove into thin strips.
  • Heat the vegetable oil in a large saucepan or wok.
  • Add the spring onions (scallions) and garlic to the pan or wok and stir - fry for 30 seconds. Add the mushrooms and stir - fry for 2 - 3 minutes.
  • Stir in 600 ml water. Break the noodles into short lengths and add to the soup. Bring to the boil, stirring occasionally.
  • Add the cucumber slices, salt and soy sauce, and simmer for 2 - 3 minutes.
  • Serve the mushroom noodle soup in warmed bowls, distributing the noodles and vegetables evenly.


  • 200 grams flat or open-cup mushrooms
  • 1 cucumber
  • 4 spring onions (scallions)
  • 2 garlics clove
  • 4 tablespoons Cooking oil
  • 50 grams Chinese rice noodles
  • 2 teaspoons salt
  • 2 tablespoons soy sauce

1 comment for “Mushroom Noodle Soup”

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    Posted 29 February 2020 at 19:07:15

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