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Gingered Chinese Noodle Soup

 

32

Yield

3

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 536g (18.9 oz)
Amount per Serving
Calories 28642% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 668mg 28%
Total Carbohydrate 11g 11%
Dietary Fiber 4g 15%
Sugars g
Protein 18g
Vitamin A 157% Vitamin C 54%
Calcium 8% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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