Prep 15 mins
Cook 15 mins
- 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 leaf
- 1⁄2 cup thinly sliced mushroom
- 1 cup snow peas
- 1 teaspoon oriental sesame oil
- 1 teaspoon rice vinegar
- 2 green onions, 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 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.
I made this for a foods revue through 4-H and won first place and an award of excelence. I personally liked the soup alot, as did the rest of my family, however when I made it for the revue, I had to make it ahead of time and reheat it. The peas got brownish and the taste was not like it had been when I made it before. It didn't taste horrible, but it wasn't very appetizing, either. My reccomendation: make this soup! It's delicious! Just don't try to reheat it. Also the ingredient list doesn't list the amounts of garlic or red pepper flakes you should use. I reccomend 1 tsp. of each. I left out the ham when I made it, and the first time I used chineese cabbage. Any cabbage would work, I think. The second time I used watercress, and I have to say, I liked the cabbage better :) It had a better color and didn't wilt as much. And it had a slight crunch. But either way. It's a nice soup.