From charbond@hotmail.com Wed Jan 2 12:55:30 2002 Date: 28 Dec 2001 20:01:06 GMT From: Charlene Bond Newsgroups: rec.food.recipes Subject: Gingered Chinese Noodle Soup Followup-To: rec.food.cooking, rec.food.recipes Title: Gingered Chinese Noodle Soup Categories: Soups, Main dish, Chinese, Ethnic Yield: 3 servings 3 oz Cellophane noodles 1 cup Shredded watercress leaves 2 Tbsp 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 cup Chicken stock 2 Green onions thinly sliced 1 1/2 cup Water 1 Tbsp 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. -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.