Gingered Chinese Noodle Soup Recipe

Step 1

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.

Things You'll Need

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

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