(Food Styling/Lisa Falso; Erik Jacobs for The Boston Globe)
Serves 4
| 6 | ounces Asian rice or wheat noodles |
| 1/2 | teaspoon dark sesame oil |
| 5 | cups chicken stock |
| 2 | tablespoons soy sauce |
| 1 | piece (2 inches) fresh ginger, finely chopped |
| 1 | teaspoon sugar |
| 1/2 | teaspoon chili sauce |
| Salt and pepper, to taste | |
| 1 | cup cooked flank steak, cut into thin strips |
| 1 | cup cooked snow peas and red peppers, coarsely chopped |
| 3 | scallions, very thinly sliced |
2. In the soup pot, combine the stock, soy sauce, ginger, sugar, and chili sauce. Bring to a boil and taste for seasoning. Add salt, pepper, noodles, steak, and snow pea mixture.
3. Heat until hot. Ladle into bowls. Garnish with scallions. Keri Fisher 
© Copyright 2010 Globe Newspaper Company.
