- 2 ounces fine stir-fry rice noodles, broken into 4-inch pieces
- 2 teaspoons peanut oil
- 1 (1 inch) piece fresh ginger, finely chopped
- 1 cup shiitake mushrooms, with stems discarded and caps thinly sliced
- 1 1/4 quarts chicken stock
- 1 tablespoon dry sherry
- 2 teaspoons light soy sauce
- 4 ounces cooked mixed seafood (such as shrimp and squid) and scallops
- 1 cup shredded napa cabbage
- 4 scallions, thinly sliced
- 1 cup bean sprouts
- Fresh cilantro leaves
- Chile sauce
- Put the noodles in a bowl and pour plenty of boiling water over; set aside to soak 4 minutes.
- Meanwhile, heat the peanut oil in a large saucepan. Add the ginger and mushrooms and cook to soften slightly, about 2 minutes. Add the stock, sherry, and soy sauce, and bring to a boil.
- Halve the scallops if they are large. Add the mixed seafood to the boiling stock together with the cabbage, scallions, and bean sprouts. Bring back to a boil and cook until the seafood is heated through, about 1 minute.
- Drain the noodles and add to the soup. Bring back to a boil, then ladle into large soup bowls. Scatter a few fresh cilantro leaves over and serve with chile sauce, to be added to taste.