Gingered Chinese Noodle Soup
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 watercress, 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.