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Gingered Chinese Noodle Soup
Lovely fast dish than can include most meats including Pork, Beef, Chicken etc.......
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Course:
Main Dish, Soup
Cuisine:
Chinese
Keyword:
Herbs, Noodles, Soup
Prep Time:
10
minutes
minutes
Cook Time:
8
minutes
minutes
Total Time:
18
minutes
minutes
Servings:
4
servings
Calories:
381
kcal
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Ingredients
Metric
Imperial
3
oz
noodles
1
cup
watercress
shredded
2
tbsp
vegetable oil
1/2
cup
mushrooms
thinly sliced
1
medium
onion
sliced
1
cup
snow peas
or similar
2
thin
carrots
sliced diagonally
1
tbsp
sesame oil
1
tsp
ginger
minced
1
tbsp
rice vinegar
3
cup
chicken stock
2
large
green onions
thinly sliced
1 1/2
cup
water
1
tbsp
soy sauce
1
cup
ham
finely slice
2
cloves
garlic
peel/mince
Instructions
Put noodles in large bowl. Cover with boiling water.
3 oz noodles
Let stand 5 minutes. Drain thoroughly.
Heat oil in wok or deep large skillet over medium high heat.
2 tbsp vegetable oil
Add onion and carrots and stir fry 3 minutes.
1 medium onion,
2 thin carrots
Add garlic and ginger stir fry 30 seconds.
1 tsp ginger,
2 cloves garlic
Add stock, water and soy sauce.
1/2 cup mushrooms,
3 cup chicken stock,
1 1/2 cup water,
1 tbsp soy sauce
Cover and boil 2 minutes.
Add ham watercress, mushrooms and noodles.
1 cup ham,
1 cup watercress
Return to boil. Cover, turn off heat and let steep 2 minutes.
Add snow peas, cover and let steep until vegetables are crisp
1 cup snow peas
tender about 3 minutes.
Stir in sesame oil, rice vinegar and red pepper flakes.
1 tbsp sesame oil,
1 tbsp rice vinegar
Adjust seasoning.
Serve in deep bowls, sprinkle with green onions.
2 large green onions
Nutrition
Calories:
381
kcal
|
Carbohydrates:
25
g
|
Protein:
21
g
|
Fat:
22
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
6
g
|
Monounsaturated Fat:
9
g
|
Cholesterol:
56
mg
|
Sodium:
700
mg
|
Potassium:
628
mg
|
Fiber:
2
g
|
Sugar:
3
g