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Features for "Gingered Chinese Noodle Soup"
Served as starter. Non-vegetarian dish.
Ingredients for "Gingered Chinese Noodle Soup" (Click here for measurement conversion) 3 oz Cellophane Noodles
1 cup Shredded Watercress Leaves
2 Tablespoon Vegetable Oil
1/2 cup thinly sliced Mushrooms
1 medium Onion, sliced
1 cup Snow Peas
2 thin Carrots sliced diagonal
1 teaspoon Oriental Sesame Oil
1 teaspoon minced fresh Ginger
1 teaspoon Rice Vinegar
3 cup Chicken stock
2 Green Onions thinly sliced
1 1/2 cup Water
1 Tablespoon Soy Sauce
1 cup Ham, cut into julienne
Method for "Gingered Chinese Noodle Soup"
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.
Comments
Serves: 3
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