Gingered Chinese Noodle Soup

Servings: 3

3 oz cellophane noodles
1 c shredded watercress leaves
2 T vegetable oil
1/2 c thinly sliced mushrooms
1 ea medium onion, sliced
1 c snow peas
2 ea thin carrots sliced diagonally
1 t oriental sesame oil
1 t minced fresh ginger
1 t rice vinegar
3 c chicken stock
2 ea green onions thinly sliced
1 1/2 c water
1 T soy sauce
1 c ham cut into julienne

Put cellophane noodles in large bowl. Cover with boiling water. Let
stand 5 minutes. Drain thoroughly.

Heat oil in wok or deep large skillet over medium high heat. Add onion
and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30
seconds. Add stock, water and soy sauce. Cover and boil 2 minutes.
Add ham water cress, mushrooms and noodles. Return to boil. Cover,
turn off heat and let steep 2 minutes. Add snow peas, cover and let
steep until vegetables are crisp tender about 3 minutes. Stir in sesame
oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in
deep bowls, sprinkle with green onions.