Gingered Chinese Noodle Soup

READY IN: 30mins
Top Review by coookingchick

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.

Ingredients Nutrition

Directions

  1. Put cellophane noodles in large bowl.
  2. Cover with boiling water.
  3. Let stand 5 minutes.
  4. Drain thoroughly.
  5. Heat oil in wok or deep large skillet over medium high heat.
  6. Add onion and carrots and stir fry 3 minutes.
  7. Add garlic and ginger stir fry 30 seconds.
  8. Add stock, water and soy sauce.
  9. Cover and boil 2 minutes.
  10. Add ham water cress, mushrooms and noodles.
  11. Return to boil.
  12. Cover, turn off heat and let steep 2 minutes.
  13. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes.
  14. Stir in sesame oil, rice vinegar and red pepper flakes.
  15. Adjust seasoning.
  16. Serve in deep bowls, sprinkle with green onions.

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