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    Gingered Chinese Noodle Soup


    Source of Recipe


    the web

    List of Ingredients




    3 oz Cellophane noodles
    1 c Shredded watercress leaves
    2 tb Vegetable oil
    1/2 c Thinly sliced mushrooms
    1 ea Medium onion, sliced
    1 c Snow peas
    2 ea Thin carrots sliced diagonal
    1 ts Oriental sesame oil
    1 ts Minced fresh ginger
    1 ts Rice vinegar
    3 c Chicken stock
    2 ea Green onions thinly sliced
    1 1/2 c Water
    1 tb Soy sauce
    1 c Ham cut into julienne

    Recipe



    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.
    Serves: 3

 

 

 


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