Instructions: Preheat oven to 400 degrees. Heat saute pan over high heat, add oils, then add mushrooms and toss; cook until caramelized, about 3 to 4 minutes. Transfer to a plate and set aside.

Break the loaf of noodles into 2 equal parts. Season fish with salt and white pepper. Spread a little honey on each fillet and sprinkle with chili flakes. Line serving bowls with aluminum foil, making sure there is a lot hanging over the edges. Lay 1/2 loaf of noodles in each bowl and top with fish.

Spread shrimp, mushrooms and onions around the bottom. Top with scallions. Pull foil up around the food and crimp it to seal, leaving one tiny opening in each pouch. Mix liquids together and pour half into each pouch and then seal. Set pouches on a baking sheet and place in the oven for 22 to 25 minutes. Set pouches back in the bowls and open at table. A delicious aroma will fill the air as the steam escapes. Serve with chopsticks and a spoon to eat the soup. Note: To slice an onion Lyonnaise style, slice it lengthwise through the stem and root ends. Think of slicing a globe longitudinally instead of latitudinally.

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