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 12 cups water
• 1 cup ham, cut into julienne
• 1 cup shredded watercress leaf
• 12 cup thinly sliced mushroom
• 1 cup snow peas
• 1 teaspoon oriental sesame oil
• 1 teaspoon rice vinegar
• 2 green onions, thinly sliced
• 1 tablespoon soy sauce

1. Put cellophane noodles in 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 and 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 water cress, mushrooms and noodles.
11. Return to boil.
12. Cover, turn off heat and let steep 2 minutes.
13. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes.
14. Stir in sesame oil, rice vinegar and red pepper flakes.
15. Adjust seasoning.
16. Serve in deep bowls, sprinkle with green onions.

noodles, vegetable oil, onion, thin carrots, fresh ginger, chicken stock, water, ham, watercress leaf, mushroom, snow peas, sesame oil, rice vinegar, green onions, soy sauce

Taken from www.food.com/recipe/gingered-chinese-noodle-soup-22653 (may not work)