Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 oz Cellophane noodles 1 ts Minced fresh ginger
1 c Shredded watercress leaves 1 ts Rice vinegar
2 tb Vegetable oil 3 c Chicken stock or broth
1/2 c Thinly sliced mushrooms 2 Green onions thinly sliced
1 md Onion; sliced 1 1/2 c Water
1 c Snow peas 1 tb Soy sauce
2 Thin carrots sliced diagonal 1 c Ham cut into julienne
1 ts Oriental sesame oil

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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