Yield: 3 servings
Measure | 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 |
\N \N | 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 |
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