| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | Chinese | Soup, Main dish, Oriental, Ethnic | 3 | Servings |
INGREDIENTS
| 3 | oz | Cellophane noodles |
| 2 | tb | Vegetable oil |
| 1 | Medium onion, sliced | |
| 2 | Thin carrots sliced diagonally | |
| 1 | ts | Minced fresh ginger |
| 3 | c | Chicken stock |
| 1 1/2 | c | Water |
| 1 | c | Ham cut into julienne |
| 1 | c | Shredded watercress leaves |
| 1/2 | c | Thinly sliced mushrooms |
| 1 | c | Snow peas |
| 1 | ts | Oriental sesame oil |
| 1 | ts | Rice vinegar |
| 2 | Green onions thinly sliced | |
| 1 | tb | Soy sauce |
INSTRUCTIONS
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 (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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