Ingredients:
3 ounces cellophane noodles
2 tablespoons vegetable oil
1 medium onions, 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 green onions, thinly sliced
1 tablespoon soy sauce
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.
Servings: 3
Time preparation: 15 min.
Time total: 30 min.