Gingered Chinese Noodle Soup
Description
This Chinese main features Cellophane noodles, Vegetable oil, Thinly sliced mushrooms, Onion, sliced. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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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
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Shredded watercress leaves
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Minced fresh ginger
Nutrition Facts
Servings 3
- Amount Per Serving
- Calories 812.3kcal
- % Daily Value *
- Total Fat 37.8g59%
- Saturated Fat 8.9g45%
- Cholesterol 204.8mg69%
- Sodium 1631.2mg68%
- Total Carbohydrate 35.7g12%
- Dietary Fiber 7.8g32%
- Sugars 11.0g
- Protein 74.9g150%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
boiling, carrots, cellophane, chicken, chinese, cut, diagonal, frying, gingered, ham, julienne, main, mushrooms, noodle, noodles, oil, onion, onions, oriental, peas
