Gingered Chinese Noodle Soup

Total Time
30mins
Prep 15 mins
Cook 15 mins

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.

Reviews

(1)
Most Helpful

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.

coookingchick May 08, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a