Heat the sesame oil in a pan over medium heat. Cook the julienned carrots, pepper and snow peas for 2-3 minutes.
Add the cans of Haiku won ton soup and bring to a boil over medium heat, stirring gently from time to time.
Add the bean sprouts, Enoki mushrooms and soya sauce. Stir.
Pour the soup into bowls and garnish with green onions and chow-mein noodles.
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