- Portion size 4 servings
In large heavy saucepan, heat vegetable oil over medium heat; cook onions, garlic, ginger, mushrooms and bamboo shoots, stirring, for 2 minutes.
Pour in chicken stock, vinegar and sesame oil; bring to boil, skimming off any foam. Reduce heat and simmer for 5 minutes.
Add noodles; cover and cook for about 10 minutes or until noodles are tender. Add shrimp and snow peas; cook, covered, for 3 minutes or until shrimp are bright pink and snow peas are tender.