Gingered Chinese Noodle Soup
Yield
3 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
vermicelli pasta
|
|
| 1 | cup |
watercress
leaves, shredded |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
mushrooms
thinly sliced |
|
| 1 | medium |
onions
sliced |
|
| 1 | cup |
snow pea pods
|
|
| 2 | each |
carrots
thin, sliced diagonally |
|
| 1 | teaspoon |
sesame oil
|
|
| 1 | teaspoon |
ginger
minced fresh |
|
| 1 | teaspoon |
rice vinegar
|
|
| 3 | cups |
chicken broth
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 1 ½ | cups |
water
|
|
| 1 | tablespoon |
soy sauce, tamari
|
|
| 1 | cup |
ham
julienned |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
vermicelli pasta
|
|
| 237 | ml |
watercress
leaves, shredded |
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
mushrooms
thinly sliced |
|
| 1 | medium |
onions
sliced |
|
| 237 | ml |
snow pea pods
|
|
| 2 | each |
carrots
thin, sliced diagonally |
|
| 5 | ml |
sesame oil
|
|
| 5 | ml |
ginger
minced fresh |
|
| 5 | ml |
rice vinegar
|
|
| 7.1E+2 | ml |
chicken broth
|
|
| 2 | each |
scallions, spring or green onions
thinly sliced |
|
| 355 | ml |
water
|
|
| 15 | ml |
soy sauce, tamari
|
|
| 237 | ml |
ham
julienned |
*
|
Directions
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.
