Home

About

Recipes

Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews

Listen

Archive

WHYY 91FM

 

 

 

 

 

Jim Coleman Recipes

Ginger Chinese Noodle Soup

For this recipe you will need:

  • 3 ounces cellophane noodles
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 thin carrot sliced diagonal
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons minced garlic
  • 4 cups chicken stock
  • 1 cup ham cut into julienne
  • 2 cups chopped spinach
  • ½ cup thinly sliced mushrooms
  • 1 cup snow peas
  • 1 teaspoon Asian sesame oil
  • 1 teaspoon rice vinegar
  • 2 green onions thinly sliced
  • 1 tablespoon soy sauce

To prepare this recipe:

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 heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock and soy sauce. Cover and boil 2 minutes.

Add ham, spinach, 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 and tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls and sprinkle with green onions.



©2005 WHYY