Recipe - Gingered Chinese Noodle Soup

3 ounce Cellophane noodles
2 tablespoon Vegetable oil
1 Medium onion, cut or sliced up
2 Thin carrots cut or sliced up
diagonally
1 teaspoon Minced fresh ginger
3 cup Chicken stock
1 One half cup Water
1 cup Ham cut into julienne
1 cup Shredded watercress leaves
One half cup Thinly cut or sliced up mushrooms
1 cup Snow peas
1 teaspoon Oriental sesame oil
1 teaspoon Rice vinegar
2 Green onions thinly cut or sliced up
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.

Posted to the TWSU BBS (3166893779), compiled by the Sysop.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip