Title: Gingered Chinese Noodle Soup
Categories: Soup Pasta Chinese
Yield: 3 Servings
| 3 | oz | Cellophane noodles |
| 2 | tb | Vegetable oil |
| 1 | | Medium onion, sliced |
| 2 | | Thin carrots sliced diagonal |
| 1 | ts | Minced fresh ginger |
| 3 | c | Chicken stock |
| 1 1/2 | c | Water |
| 1 | c | Ham cut into julienne |
| 1 | c | Shredded watercress leaves |
| 1/2 | c | Thinly sliced mushrooms |
| 1 | c | Snow peas |
| 1 | ts | Oriental sesame oil |
| 1 | ts | Rice vinegar |
| 2 | | Green onions thinly sliced |
| 1 | tb | Soy 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.