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
onions.
