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, sp
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