Gingered Chinese Noodle Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Ingredients:
3 ounces cellophane noodles |
2 tablespoons vegetable oil |
1 medium onion, sliced |
2 thin carrots, sliced diagonally |
1 teaspoon minced fresh ginger |
3 cups chicken stock |
1 1/2 cups water |
1 cup ham, cut into julienne |
1 cup shredded watercress leaf |
1/2 cup thinly sliced mushroom |
1 cup snow peas |
1 teaspoon oriental sesame oil |
1 teaspoon rice vinegar |
2 green onions, thinly sliced |
1 tablespoon soy sauce |
Directions:
1. Put cellophane noodles in large bowl.
2. Cover with boiling water.
3. Let stand 5 minutes.
4. Drain thoroughly.
5. Heat oil in wok or deep large skillet over medium high heat.
6. Add onion and carrots and stir fry 3 minutes.
7. Add garlic and ginger stir fry 30 seconds.
8. Add stock, water and soy sauce.
9. Cover and boil 2 minutes.
10. Add ham water cress, mushrooms and noodles.
11. Return to boil.
12. Cover, turn off heat and let steep 2 minutes.
13. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes.
14. Stir in sesame oil, rice vinegar and red pepper flakes.
15. Adjust seasoning.
16. Serve in deep bowls, sprinkle with green onions.
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