Asian Noodle Bowl With Ham

Recipe Ingredients

4 oz	113g	Rice stick noodles
		Warm water - as needed
10		Dried Chinese black mushrooms
8 cups	1896ml	Chicken broth
1 tablespoon	15ml	Finely-minced ginger root
1 tablespoon	15ml	Carrot - diagonally cut (large) Into 1/8" ovals
1 tablespoon	15ml	Low-sodium soy sauce
1 1/2 cups	355ml	Thinly-sliced baked ham
1		Fresh watercress - cut 2" lengths
2		Green onions - cut 1" lengths

Recipe Instructions

Place rice noodles in large bowl and cover with warm water. Place dried mushrooms in small container with tight-fitting lid, add warm water to top of container and cover. (Dried mushrooms float; placing them in covered container ensures that they will be submerged.)

Soak noodles and mushrooms 20 minutes. Drain noodles in colander and set aside. Drain mushrooms, pat dry with paper towels, trim and discard stems and cut tops into thin strips.

Meanwhile, in 3 1/2- to 4-quart saucepan, bring broth to boil. Reduce heat to simmer, add ginger and carrot, and cook until carrot is crisp-tender, 12 to 15 minutes.

Add soy sauce, ham, watercress, green onions, drained rice noodles and mushrooms. Stir to combine and heat through, 1 to 2 minutes. Ladle into warm soup bowls and serve immediately.

Source:
"The Los Angeles Times, 04-19-2000"

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.