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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

Chinese Noodles Recipes

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Last Modified: 11/28/11.