Wednesday, April 15, 2009

Gingered Chinese Noodle Soup

3 oz cellophane noodles
1 cup shredded watercress leaves
2 Tbs 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 cups chicken stock
2 green onions thinly sliced
1 1/2 cup water
1 Tbs soy sauce
1 cup 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.

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