Gingered chinese noodle soup


3 oz cellophane noodles
2 tbsp vegetable oil
1 med onion, sliced
2 thin carrots sliced diag
1 tsp minced fresh ginger
3 cup chicken stock
1 1/2 cup water
1 cup ham cut into julienne
1 cup shredded watercress leaves
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 tsp oriental sesame oil
1 tsp rice vinegar
2 green onions thinly sliced

1 tbsp soy sauce

How to prepare

Put cellophane noodles in lg bowl cover with boiling water let stand 5 minutes drain Thoroughly heat oil in wok or deep lg skillet over med 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 yield: 3 servings .

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