Gingered Chinese Noodle Soup

prep time:: 0 min

Serving size: 0

ingredients

3 oz cellophane noodles
2 tbsp vegetable oil
1 med onion -- sliced
2 carrots -- sliced thin diagonally
1 tsp fresh ginger -- minced
3 C chicken stock
1 1/2 C water
1 C ham -- cut julienne
1 C watercress -- shredded
1/2 C mushrooms -- thinly sliced
1 C snow peas
1 tsp oriental sesame oil
1 tsp rice vinegar
2 green onions -- thinly sliced
1 tbsp soy sauce

directions

Put 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 watercress, mushrooms and noodles return to boil cover, turn off heat and let steep 2 minute. Add snow peas, cover and let steep until vegetables are crisp-tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper, adjust seasoning. Serve in deep bowls. Sprinkle with green onions.

Source: Henry Westbrook