Gingered Chinese Noodle Soup - cooking recipe

Ingredients

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

Preparation

Put noodles in a 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; 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 until vegetables are crisp-tender, about 3 minutes.
Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning to taste.
Serve in deep bowls; sprinkle with green onions.