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Gingered Chinese Noodle Soup

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GINGERED CHINESE NOODLE SOUP
 Categories: Soups, Main dish, Oriental
      Yield: 3 Servings
 
      3 oz Cellophane noodles
      1 c  Shredded watercress leaves
      2 tb Vegetable oil
    1/2 c  Thinly sliced mushrooms
      1    Medium onion, sliced
      1 c  Snow peas
      2    Thin carrots sliced diagonal
      1 ts Oriental sesame oil
      1 ts Minced fresh ginger
      1 ts Rice vinegar
      3 c  Chicken stock
      2    Green onions thinly sliced
  1 1/2 c  Water
      1 tb 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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