Serves 4

     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 1/2 cups water
     1 cup ham cut into julienne
     1 cup shredded watercress leaves
     1/2 cup thinly sliced mushrooms
     1 cup snow peas
     1 teaspoon Oriental sesame oil
     1 teaspoon rice vinegar
     2 scallions, thinly sliced
     1 tablespoon soy sauce 

Cooking Noodles

Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly.

Stir-fry Ingredients

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.

Adding Water and Vegetables

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 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. Sprinkle with scallions when serving.