Gingered Chinese Noodle Soup

Ingredients:

3 oz cellophane noodles

1 cup shredded watercress leaves

2 Tbs vegetable oil

1/2 cup thinly sliced mushrooms

1 medium onion, sliced

1 cup snow peas

2 thin carrots sliced diagonal

1 tsp oriental sesame oil

1 tsp minced fresh ginger

1 tsp rice vinegar

3 cups chicken stock

2 green onions thinly sliced

1 1/2 cup water

1 Tbs soy sauce

1 cup ham cut into julienne

Directions:

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.