Submitted by: Joseph Wu
Latest update: April 16, 2005
Cook some Chinese soup noodles according to the package directions. Make enough for one bowlful per person. I used to use Farkay steamed chow mein noodles, but any thin wheat noodle will work (e.g. Farkay dried chow mein noodles, fresh ramen, fresh Shanghai thin noodles, or even instant ramen).
Drain the noodles and rinse well with cold water. (Rinse longer if using instant ramen to remove the hydrogenated oil.)
Mix the following ingredients in a saucepan (amounts are per person):
Bring to a boil, then simmer for a few minutes. Remove any skin left on the fu yu. Add the noodles, and bring to a boil. Serve immediately.