Recipe: Ginger Noodle Soup (with chicken, mushrooms and snow peas)

GINGER NOODLE SOUP

3 oz cellophane noodles
2 Tbsp. vegetable oil
1 onion, sliced
2 carrots, sliced diagonally
1 tsp. minced fresh ginger
3 cups chicken stock
1 1/2 cups water
1 cup skinless, boneless chicken, cut into bite size pieces
1 cup watercress leaves, shredded
1/2 cup mushrooms, thinly sliced
1 cup snow peas
1 tsp. sesame oil
1 tsp. rice vinegar
2 green onions thinly sliced
1 Tbsp. soy sauce

Put cellophane noodles in large bowl. Cover with boiling water; let stand 5 minutes. Drain thoroughly.

Heat oil in a large skillet over medium high heat; Add onion and carrots and stir fry 3 minutes.

Add garlic and ginger to the skillet and stir fry 30 seconds. Add stock, 1 1/2 cups water and soy sauce. Cover and boil 2 minutes.

Add chicken; bring to a boil, reduce heat and simmer until chicken is done. Add 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.

From: linda/tennessee