Title: GINGERED CHINESE NOODLE SOUP
Categories: Soups, Main dish, Oriental
Yield: 3 servings
3 oz Cellophane noodles
1 c Shredded watercress leaves
2 tb Vegetable oil
1/2 c Thinly sliced mushrooms
1 Medium onion, sliced
1 c Snow peas
2 Thin carrots sliced diagonal
1 ts Oriental sesame oil
1 ts Minced fresh ginger
1 ts Rice vinegar
3 c Chicken stock
2 Green onions thinly sliced
1 1/2 c Water
1 tb Soy sauce
1 c Ham cut into julienne
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.
