Shrimp and Noodle Soup

Boil water for noodles.

There are many varieties of noodles available. Chinese, Japanese, Wheat Flour, Rice Flour, Lipton's etc., you should follow the cooking instructions on the package.

When water for noodles is boiling and you have placed in the noodles and stirred them around a bit, begin the shrimp and soup:

Prepare 6 medium Shrimps/person cut into bits (3 bits /shrimp?)

In a saucepan: butter + extra vergin olive oil
1 clove garlic minced
two thickish slices of onion minced
¼ t spice blend
a couple of drops of toasted sesame oil

Heat pan, onions and garlic hot before placing in shrimps, cook just sufficiently to turn shrimps pink on both sides (personally, I like to cook shrimp until they are tough and crispy, and I like to burn the onions and I like to cook the garlic just to the point where one more second will cause it to turn bitter.)

To use Chinese or Japanese noodles, follow the cooking directions on the package. I find that the instructions for time are usually very much less than I like, so experiment. The usual recipe will call for cooking the noodles for a few minutes, removing them from the water and rincing them to remove much of the starch, and re-heating in the soup for a couple of minutes more.

For the soup, use Cirano's Chicken Soup recipe.

To use Lipton's Noodle Soup (Dry Mix) use the soup powder (shake the contents of the package through a sive) and 1/4 the noodles in less than 1 cup of water

Add a tiny pinch of Spice, black pepper, tobasco sauce
Heat to boiling + 2 minutes
Strain off the Lipton's noodles, putting the soup into the to shrimp while still in the pan, stir around and put in the Noodles.

Serve with fresh homemade bread.