Gingered Chinese Noodle Soup

AbbaGav's Note:

From the "Wok Cuisine" cookbook.

• Total Time: 30 mins
• Prep Time: 20 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 14.79 ml oil
• 2 garlic cloves
• 4.92 ml ginger, minced
• 1 red peppers or 1 green pepper, cut into thin strips
• 1 carrot, thinly sliced
• 1 onion, finely chopped
• 946.36 ml chicken broth
• 14.79 ml soy sauce
• 0.59 ml crushed red pepper flakes
• 75 g Chinese egg noodles, cooked
• 236.59 ml peas
• 14.79 ml lemon juice

Directions:

1. Stir-fry garlic and ginger in hot oil for 15 seconds (use up to 2 tsp ginger for a little stronger flavor).
2. Add peppers (can use a mixture of colored peppers for more colorful soup), carrot, and onion, and stir-fry 2 more minutes.
3. Add chicken broth, soy sauce, and crushed red pepper. Bring to a boil. Reduce heat. Simmer, covered, for 5 minutes.
4. Just before serving, add peas, cooked noodles and lemon juice. Freshly squeezed lemon juice is highly recommended.