Gingered chinese noodle soup
Yield: 3 servings
Ingredients:
- 3 oz Cellophane noodles 1 c Shredded watercress leaves
- 2 tb Vegetable oil 1/2 c Thinly sliced mushrooms
- 1 ea Medium onion sliced 1 c Snow peas
- 2 ea Thin carrots sliced diagonal 1 ts Oriental sesame oil
- 1 ts Minced fresh ginger 1 ts Rice vinegar
- 3 c Chicken stock 2 ea Green onions thinly sliced
- 1 1/2 c Water 1 tb Soy sauce
- 1 c Ham cut into julienne
Instructions:
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.
