Gingered chinese noodle soup

3 servings

Ingredients

Quantity Ingredient
3 ounces Cellophane noodles
2 tablespoons Vegetable oil
1 each Medium onion, sliced
2 eaches Thin carrots, sliced
1 teaspoon Minced fresh ginger
3 cups Chicken stock
1½ cup Water
1 cup Ham cut into julienne strips
Date: 09-27-94
1 cup Watercress leaves, shredded
½ cup Thinly sliced mushrooms
1 cup Snow peas
1 teaspoon Oriental sesame oil
1 teaspoon Rice vinegar
2 eaches Green onions, thinly sliced
1 tablespoon Soy sauce

Directions

Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. From: Katherine Walden

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