Gingered Chinese Noodle Soup
- 3 oz Cellophane noodles
- 2 tb Vegetable oil
- 1 Medium onion, sliced
- 2 Thin carrots sliced
- -diagonally
- 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.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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.
Posted to the TWSU BBS (316-689-3779), compiled by the Sysop.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
