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Gingered Chinese Noodle Soup

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Member since 2006

Serves | Prep Time | Cook Time


3 oz cellophane noodles
1 cup shredded watercress leaves
2 Tbs vegetable oil
1/2 cup thinly sliced mushrooms
1 medium onion, sliced
1 cup snow peas
2 thin carrots sliced diagonal
1 tsp oriental sesame oil
1 tsp minced fresh ginger
1 tsp rice vinegar
3 cups chicken stock
2 green onions thinly sliced
1 1/2 cup water
1 Tbs soy sauce
1 cup ham cut into julienne

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.

Pairs Well With


This healthy Chinese noodle soup, with its touch of ginger, will have your tastebuds exploding from the burst of flavor.

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