Gingered Chinese Noodle Soup |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From the Wok Cuisine cookbook. Ingredients:
1 tablespoon oil |
2 garlic cloves |
1 teaspoon ginger, minced |
1 red peppers or 1 green pepper, cut into thin strips |
1 carrot, thinly sliced |
1 onion, finely chopped |
4 cups chicken broth |
1 tablespoon soy sauce |
1/8 teaspoon crushed red pepper flakes |
75 g chinese egg noodles, cooked |
1 cup peas |
1 tablespoon lemon juice |
Directions:
1. Stir-fry garlic and ginger in hot oil for 15 seconds (use up to 2 tsp ginger for a little stronger flavor).
2. Add peppers (can use a mixture of colored peppers for more colorful soup), carrot, and onion, and stir-fry 2 more minutes.
3. Add chicken broth, soy sauce, and crushed red pepper. Bring to a boil. Reduce heat. Simmer, covered, for 5 minutes.
4. Just before serving, add peas, cooked noodles and lemon juice. Freshly squeezed lemon juice is highly recommended.
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