Recipe for Gingered Chinese Noodle Soup


3 oz cellophane noodles
2 tablespoon vegetable oil
1 each medium onion, sliced
2 each thin carrots, sliced
1 teaspoon minced fresh ginger
3 cup chicken stock
1 1/2 cup water
1 cup ham cut into julienne strips
1 cup watercress leaves, shredded
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 teaspoon oriental sesame oil
1 teaspoon rice vinegar
2 each green onions, thinly sliced
1 tablespoon soy sauce


ut 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.

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