Gingered Chinese Noodle Soup
Ingredients:
- 3 oz. uncooked fine egg noodles
- 4 cups water, boiling
- 2 Tbsp vegetable oil
- 1 onion, sliced
- 2 carrots, peeled and sliced
- 1 garlic clove, minced
- 1 tsp minced gingerroot
- 3 cups chicken broth
- 1 1/2 cups water
- 1 Tbsp soy sauce
- 1 cup julienned ham
- 1 cup chopped watercress
- 1/2 cup thinly sliced mushroom
- 1 cup sugar peas
- 1 tsp sesame oil
- 1 tsp rice vinegar
- 1 tsp red pepper flakes
- 2 green onions, thinly sliced
Preparation:
In a saucepan, cover fine egg noodles with boiling water. Let stand for 5 minutes. Drain.
In a wok or deep, large skillet, heat oil and stir-fry sliced onion and diagonally sliced carrots for 3 minutes. Add minced garlic clove and gingerroot; stir fry for 30 seconds.
Add chicken broth, water, and soy sauce. Cover and boil for 2 minutes. Add julienne-sliced ham, chopped watercress, thinly sliced mushrooms, and the noodles. Bring to a boil, cover, turn off heat and let stand for 2 minutes.
Add sugar peas, cover and let stand until the vegetables are crisp tender, about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Sprinkle with thinly sliced green onions.
Makes: 6Source:
Submitted by: Recipe Group Member
Date:
