Title: Gingered Chinese Noodle Soup
Categories: Soup Pasta Chinese
Yield: 3 Servings
|1|| ||Medium onion, sliced|
|2|| ||Thin carrots sliced diagonal|
|1||ts||Minced fresh ginger|
|1||c||Ham cut into julienne|
|1||c||Shredded watercress leaves|
|1/2||c||Thinly sliced mushrooms|
|1||ts||Oriental sesame oil|
|2|| ||Green onions thinly sliced|
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.