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Ginger Chinese Noodle Soup




Source of Recipe


Internet


List of Ingredients




3 oz. cellophane noodles
2 tb vegetable oil
1 medium onion, sliced
1 thin carrot sliced diagonal
1 tsp minced fresh ginger
2 tsp minced garlic
4 cups chicken stock
1 cup ham cut into julienne
2 cups chopped spinach
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 tsp Asian sesame oil
1 tsp 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 heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock and soy sauce. Cover and boil 2 minutes. Add ham, spinach, 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 and tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls and sprinkle with green onions.



Recipe