Gingered Chinese Noodle Soup Recipe
Yield: 3 ServingsRecipe by luhu.jp
Ingredients:
3 ounce: Cellophane noodles,
1 cup: Shredded watercress leaves,
2 tbsp: Vegetable oil,
1/2 cup: Thinly sliced mushrooms,
1 Medium: onion, sliced
1 cup: Snow peas,
2: Thin carrots sliced diagonal,
1 tsp: Oriental sesame oil,
1 tsp: Minced fresh ginger,
1 tsp: Rice vinegar,
3 cup: Chicken stock,
2: Green onions thinly sliced,
1 1/2 cup: Water,
1 tbsp: Soy sauce,
1 cup: Ham cut into julienne,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp