Gingered Chinese Noodle Soup

Directions

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.