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Gingered Chinese Noodle Soup

3 oz. cellophane noodles
2 tbsp. vegetable oil
1 medium onion, sliced
2 thin carrots, sliced diagonally
2 cloves garlic, minced
1 tsp. fresh ginger, minced
1 medium red bell pepper, thinly sliced
3 cups chicken stock
1 1/2 cup water
1 tbsp. soy sauce
1 cup Smithfield or Black Forest Ham, cut in matchsticks
1 cup watercress, chopped
1/2 cup mushrooms, thinly sliced
1 cup snow peas, strings removed
1 tsp. sesame oil
1 tsp. rice vinegar
Pinch of dried red pepper flakes
2 green onions, thinly sliced on the diagonal

Place cellophane noodles in a large bowl.  Cover with boiling water.  Let stand 5 minutes.
Drain thoroughly.
Heat oil in wok or deep skillet over medium-high heat.  Add onion and carrots and stir-fry 3
minutes.  Add garlic and ginger, then bell peppers.  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 minutes.  Add snow peas, cover and
let steep until vegetables are crisp tender, about 3 minutes.  Stir in sesame oil, rice vinegar
and pepper flakes.  Adjust seasonings.  Ladle coup into bowls and sprinkle with green


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