Ingredients
-
3
-
2
-
1
-
2
-
1
-
3
-
1 1/2
-
1
-
1
-
1/2
-
-
-
-
-
Directions
Gingered Chinese Noodle Soup, , I made this for a foods revue through 4-H and won first place and an award of excelence. I personally liked the soup alot, as did the rest of my family, however when I made it for the revue, I had to make it ahead of time and reheat it. The peas got brownish and the taste was not like it had been when I made it before. It didn’t taste horrible, but it wasn’t very appetizing, either. My reccomendation: make this soup! It’s delicious! Just don’t try to reheat it. Also the ingredient list doesn’t list the amounts of garlic or red pepper flakes you should use. I reccomend 1 tsp. of each. I left out the ham when I made it, and the first time used chineese cabbage. Any cabbage would work, I think. The second time used watercress, and I have to say, I liked the cabbage better 🙂 It had a better color and didn’t wilt as much. And it had a slight crunch. But either way. It’s a nice soup.
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Steps
|
1
Done
|
Put Cellophane Noodles in Large Bowl. |
|
2
Done
|
Cover With Boiling Water. |
|
3
Done
|
Let Stand 5 Minutes. |
|
4
Done
|
Drain Thoroughly. |
|
5
Done
|
Heat Oil in Wok or Deep Large Skillet Over Medium High Heat. |
|
6
Done
|
Add Onion and Carrots and Stir Fry 3 Minutes. |
|
7
Done
|
Add Garlic and Ginger Stir Fry 30 Seconds. |
|
8
Done
|
Add Stock, Water and Soy Sauce. |
|
9
Done
|
Cover and Boil 2 Minutes. |
|
10
Done
|
Add Ham Water Cress, Mushrooms and Noodles. |
