0 (0)

Categories: Mains, Quick and Easy

Asian Noodle Bowl With Ham

Asian Noodle Bowl With Ham
Los Angeles Times

Don't get me wrong; I love a good ham sandwich. Slathering some honey mustard on a slice of crusty artisan bread and adding thin slices of leftover ham works perfectly well for me. So does ham on a homemade biscuit ... Read more

Total time: 35 minutes | Serves 4 to 6
  • 4 ounces rice stick noodles
  • Warm water
  • 10 dried Chinese black mushrooms
  • 8 cups chicken broth
  • 1 tablespoon finely minced ginger root
  • 1 large carrot, cut diagonally into 1/8-inch-thick ovals
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 cups thinly sliced baked ham
  • 1 bunch fresh watercress, including tender stems, cut into 2-inch lengths
  • 2 green onions, including green tops, cut into 1-inch lengths

Step 1Place 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.

Step 2Meanwhile, 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.

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Pochas (White beans with chorizo and pork riblets)
Ingriyi (sweet and sour meat and eggplant)
Shrimp with broccoli
Fried catfish