Chinese Glass Noodle Soup

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 ounces bean threads (cellophane noodles)
• 2 garlic cloves, minced
• 1 tablespoon fresh grated gingerroot
• 2 tablespoons cooking oil
• 3 cups broccoli florets
• 12 ounces lean boneless lamb, cut into bite-size strips
• 3 (15 ounce) cans chicken broth
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon toasted sesame oil

Recipe

• 1 place bean threads in a bowl; pour enough boiling water over bean threads to cover.
• 2 let stand for 10 minues; drain.
• 3 use scissors to cut bean threads into 2 inch lengths; set aside.
• 4 meanwhile, in a large saucepan coook the garlic and ginger in 1 tablespoon hot cooking oil over medium heat for 15 seconds.
• 5 add the broccoli.
• 6 cover and cook for 3 to 4 minutes or until crisp-tender, stirring once or twice.
• 7 remove mixture from saucepan; set aside.
• 8 add remaining cooking oil to saucepan.
• 9 add the lamb; cook and stir for 2 to 3 minutes or until brown.
• 10 carefully add chicken broth, red pepper, and sesame oil.
• 11 bring to boiling; reduce heat.
• 12 stir in bean threads and vegetable mixture; heat through.