Seafood Stew with Chinese Noodles Recipe by Ruth Paget
Serves 4
Ingredients:
-1 (10-ounce) can cream of shrimp soup
-1 (12-ounce) package of thawed scallops
-1 (10-ounce) package of frozen peas
-1/4 cup milk -1 tablespoon bottled pimiento
-2 (3-ounce) can crispy Chinese noodles
Steps:
1-Combine all ingredients except crispy noodles in a saucepan.
2-Cook ingredients over medium heat stirring constantly for 15 minutes
3-Serve soup in bowls with Chinese crispy noodles on the side as a garnish.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
