Gingered Chinese Noodle Soup

3 ounces cellophane noodles
2 tablespoons vegetable oil
1 medium onion, sliced
2 thin carrots, sliced diagonally
1 teaspoon minced fresh ginger
3 cups chicken stock
1 1/2 cups water
1 cup ham cut into julienne
1 cup shredded watercress leaves
1/2 cup thinly sliced mushrooms
1 cup snow peas
1 teaspoon Oriental sesame oil
1 teaspoon rice vinegar
2 green onions, thinly sliced
1 tablespoon 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 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.

Serves 4.