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
Instructions
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.
