Gingered Chinese Noodle Soup

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.