Gingered Chinese Noodle Soup

• 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
• 18 teaspoon crushed red pepper flakes
• 75 g Chinese egg noodles, cooked
• 1 cup peas
• 1 tablespoon lemon juice

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.
4. Bring to a boil.
5. Reduce heat.
6. Simmer, covered, for 5 minutes.
7. Just before serving, add peas, cooked noodles and lemon juice.
8. Freshly squeezed lemon juice is highly recommended.

oil, garlic, ginger, red peppers, carrot, onion, chicken broth, soy sauce, red pepper, chinese egg noodles, peas, lemon juice

Taken from www.food.com/recipe/gingered-chinese-noodle-soup-477580 (may not work)