Gingered Chinese Noodle Soup*cgdr39a Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
Eileen lamparelli cgdr39a,
2: Carrots sliced diagonally,
1 cup: Ham cut into julienne,
1 tsp: Oriental sesame oil,
3 ounce: Cellophane noodles,
1 tsp: Minced fresh ginger,
1 cup: Shredded watercress leaves,
1 tsp: Rice vinegar,
2 tbsp: Vegetable oil,
3 cup: Chicken stock,
1/2 cup: Thinly sliced mushrooms,
2: Green onions thinly sliced,
1 Medium: onion, sliced
1 1/2 cup: Water,
1 cup: Snow peas,
1 tbsp: Soy sauce,
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