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Asian Noodle Bowl With Ham Recipe - Cooking Index

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Asian Noodle Bowl With Ham

Courses: Soup
Serves: 6 people

Recipe Ingredients

4 oz 113gRice stick noodles
  Warm water - as needed
10   Dried Chinese black mushrooms
8 cups 1896mlChicken broth
1 tablespoon 15mlFinely-minced ginger root
1 tablespoon 15mlCarrot - diagonally cut (large) Into 1/8" ovals
1 tablespoon 15mlLow-sodium soy sauce
1 1/2 cups 355mlThinly-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.

Dietary Information:

Each of 6 servings: 201 calories; 1,690 mg sodium; 20 mg cholesterol; 5 grams fat; 24 grams carbohydrates; 15 grams protein; 0.82 gram fiber.

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


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