Asian Shrimp and Noodle Soup

1 teaspoon oil
2 green onions, sliced diagonally
2 cloves garlic, minced
4 slices peeled ginger root
? cup thinly sliced bamboo shoots
5 cups vegetarian chicken or vegetable stock
3 tablespoons rice vinegar
2 teaspoons sesame oil
2 cups broad egg noodles
8 ounces large shrimp, peeled and deveined
6 ounces snow peas


Heat oil over medium heat. Cook onions, garlic, ginger, and bamboo shoots, stirring, for two minutes.
Pour in stock, vinegar and sesame oil and bring to boil.
Reduce heat and simmer five minutes.
Add noodles. Cover and cook for ten minutes until noodles are tender.
Add shrimp and snow peas and cook, covered, for three minutes until shrimp are bright pink and snow peas are tender.