Gingered chinese noodle soup*cgdr39a

3 servings

Ingredients

Quantity Ingredient
Eileen lamparelli cgdr39a
1 cup Ham cut into julienne
3 ounces Cellophane noodles
1 cup Shredded watercress leaves
2 tablespoons Vegetable oil
½ cup Thinly sliced mushrooms
1 Medium onion; sliced
1 cup Snow peas
2 Carrots sliced diagonally
1 teaspoon Oriental sesame oil
1 teaspoon Minced fresh ginger
1 teaspoon Rice vinegar
3 cups Chicken stock
2 Green onions thinly sliced
1½ cup Water
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.

Related recipes