Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Eileen lamparelli cgdr39a 2 Carrots sliced diagonally
1 c Ham cut into julienne 1 ts Oriental sesame oil
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
1/2 c Thinly sliced mushrooms 2 Green onions thinly sliced
1 Medium onion; sliced 1 1/2 c Water
1 c Snow peas 1 tb 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 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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