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