Gingered Chinese Noodle Soup
Grrrrrgh!
Course : Pasta
From: HungryMonster.com
Serves: 1
 

Ingredients:

3 ounces cellophane noodles
1 cup shredded watercress leaves
2 tablespoons vegetable oil
1/2 cup thinly sliced mushrooms
1 medium onion -- sliced
1 cup snow peas
2 medium carrots -- sliced thin diagonal
1 teaspoon oriental sesame oil
1 teaspoon ginger
1 teaspoon rice vinegar
3 cups vegetable stock -- or imitation chicken stock
2 bunches green onions -- thinly sliced
1 1/2 cups water
1 tablespoons soy sauce
1 cup tofu -- cut into julienne
 

Preparation:

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 tofu, watercress, 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, sprinkled with green onions.

 

Nutritional Information:

1365 Calories (kcal); 51g Total Fat; (33% calories from fat); 44g Protein; 190g Carbohydrate; 7mg Cholesterol; 6004mg Sodium