Gingered Chinese Noodle Soup

• 3 oz. cellophane noodles
• 2 Tbsp. vegetable oil
• 1 medium onion, sliced
• 2 carrots, sliced diagonally
• 1 tsp. minced fresh ginger
• 3 c. chicken stock
• 1 1/2 c. water
• 1 c. ham, cut julienne style
• 1 c. shredded watercress leaves
• 1/2 c. mushrooms, sliced thin
• 1 c. snow peas
• 1 tsp. Oriental sesame oil
• 1 tsp. rice vinegar
• 2 green onions, sliced thin
• 1 Tbsp. soy sauce
• dash of red pepper flakes

1. Put noodles in a large bowl.
2. Cover with boiling water.
3. Let stand 5 minutes.
4. Drain thoroughly.
5. Heat oil in wok or deep large skillet over medium high heat.
6. Add onion and carrots; stir-fry 3 minutes.
7. Add garlic and ginger; stir-fry 30 seconds.
8. Add stock, water and soy sauce.
9. Cover and boil 2 minutes.
10. Add ham, watercress, mushrooms and noodles.
11. Return to boil.
12. Cover; turn off heat and let steep until vegetables are crisp-tender, about 3 minutes.
13. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning to taste.
14. Serve in deep bowls; sprinkle with green onions.

cellophane noodles, vegetable oil, onion, carrots, fresh ginger, chicken stock, water, ham, watercress leaves, mushrooms, snow peas, sesame oil, rice vinegar, green onions, soy sauce, red pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=453995 (may not work)