Chinese Gingered Chinese Noodles Soup Recipe

Gingered Chinese Noodles Soup 

Serves 4


3 ounces cellophane noodles

2 tablespoons vegetable oil

1 medium onion, sliced

2 thin carrots, sliced diagonally

1 teaspoon minced fresh ginger

3 cups chicken stock

1 1/2 cups water

1 cup ham cut into julienne

1 cup shredded watercress leaves

1/2 cup thinly sliced mushrooms

1 cup snow peas

1 teaspoon Oriental sesame oil

1 teaspoon rice vinegar

2 scallions, thinly sliced

1 tablespoon soy sauce


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 watercress, 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 scallions.

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