Gingered Chinese Noodle Soup

Yield: 3 servings

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 diagonal
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.

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