|
GINGER
NOODLE SOUP
| Noodles |
3oz |
| Mushrooms |
1/2
cup |
| Onion |
1 |
| Sweet
peas |
1
cup |
| Carrots
sliced |
1
cup |
| Fresh
ginger |
1
inch |
| Vinegar |
1
tsp |
| Chicken
stock |
3
cup |
| Green
onion |
2 |
| Water |
1
1/2 cup |
| Soy
sauce |
2
tbsp |
| Salt |
|
- Put noodles in large
bowl with boiling water. Let stand 5 minutes.
- Drain
thoroughly. Heat a pan with oil add onion and carrots and stir fry 3 minutes.
- Add
the finely chopped ginger and fry. Now add stock, water and
soy sauce.
- Cover
and boil for 2 minutes. Add mushrooms and noodles bring to boil.
- Cover
turn off heat and let steep 2 minutes.
- Add
peas, vinegar cover and let steep until vegetables are crisp tender about
3 minutes.
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