GINGERED CHINESE NOODLE SOUP

Servings: 3
Ingredients:

3 oz Cellophane noodles
1 c  Shredded watercress leaves
2 T  Vegetable oil
1/2 c  Thinly sliced mushrooms
1    Medium onion, sliced
1 c  Snow peas
2    Thin carrots sliced diagonal
1 t  Oriental sesame oil
1 t  Minced fresh ginger
1 t  Rice vinegar
3 c  Chicken stock
2    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.

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