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Title: Gingered Chinese Noodle Soup
Categories: Soup Pasta Chinese
Yield: 3 Servings

3ozCellophane noodles
2tbVegetable oil
1 Medium onion, sliced
2 Thin carrots sliced diagonal
1tsMinced fresh ginger
3cChicken stock
1 1/2cWater
1cHam cut into julienne
1cShredded watercress leaves
1/2cThinly sliced mushrooms
1cSnow peas
1tsOriental sesame oil
1tsRice vinegar
2 Green onions thinly sliced
1tbSoy 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.