(3 servings)

3 oz Cellophane noodles
2 tb Vegetable oil
1 ea Medium onion, sliced
2 ea Thin carrots sliced diagonal
1 ts Minced fresh ginger
3 c Chicken stock
1 1/2 c Water
1 c Ham cut into julienne
1 c Shredded watercress leaves
1/2 c Thinly sliced mushrooms
1 c Snow peas
1 ts Oriental sesame oil
1 ts Rice vinegar
2 ea Green onions thinly sliced
1 tb Soy sauce

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.