6 cups water 2 tablespoons soy sauce 2 tablespoons chili sauce or ketchup 1 teaspoon ground ginger 1/8 teaspoon cayenne pepper 2 packages ramen instant noodle soup (3 oz. ea.) 2 1/2 cups chinese cabbage or green cabbage -- thinly sliced 3 carrots -- peeled; cut into sli 1 cup small mushrooms -- sliced 1/2 cup frozen corn kernels 1/2 lb. cooked round steak -- thinly sliced 4 green onions -- thinly sliced 2 teaspoons dark sesame oil Mix water, soy sauce, shili sauce, ginger, pepper and one seasoning packet from the noodles in a large saucepan (reserve other packet for other use). Bring to a simmer; add cabbage and carrot; cook 5 minutes. Add mushrooms, corn and noodles; simmer 3 minutes. Add beef and green onion. Heat through. Stir in sesame oil. Note: cooked, chopped chicken may be used instead of beef.
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