Chinese Recipe : Gingered Chinese Noodles Soup

Serves 4

Ingredients:

• 3 ounces cellophane noodles
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 2 thin carrots, sliced diagonally
• 1 teaspoon minced fresh ginger
• 3 cups chicken stock
• 1 1/2 cups water
• 1 cup ham cut into julienne
• 1 cup shredded watercress leaves
• 1/2 cup thinly sliced mushrooms
• 1 cup snow peas
• 1 teaspoon Oriental sesame oil
• 1 teaspoon rice vinegar
• 2 scallions, thinly sliced
• 1 tablespoon soy sauce

Directions:

1. Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly.
2. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes.
3. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes.
4. Add ham watercress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes.
5. 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 scallions.

Submitted by : Lindsey