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3 ounces cellophane noodles
1 cup shredded watercress leaves
2 tablespoons vegetable oil
1/2 cup thinly sliced mushrooms
1 medium onion, sliced
1 cup snow peas
2 thin carrots, sliced diagonally
1 teaspoon oriental sesame oil
1 teaspoon minced fresh ginger
1 teaspoon rice vinegar
3 cups chicken stock
2 green onions, thinly sliced
1 1/2 cups water
1 tablespoon soy sauce
1 cup ham, cut into julienne
1. Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly.
2. Heat oil in wok or deep, large skillet over medium high heat.
3. Add onion and carrots and stir fry 3 minutes.
4. Add garlic and ginger stir fry 30 seconds.
5. Add stock, water and soy sauce. Cover and boil 2 minutes.
6. Add ham, watercress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes.
7. Add snow peas; cover and let steep until vegetables are crisp-tender, about 3 minutes.
8. Stir in sesame oil, rice vinegar, and red pepper flakes. Adjust seasoning.
9. Serve in deep bowls; sprinkle with green onions.
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