---------- Recipe via Meal-Master (tm) v8.02
  
       Title: GINGERED CHINESE NOODLE SOUP
  Categories: Soups, Main dish, Oriental
       Yield: 3 servings
  
       3 oz Cellophane noodles
       1 c  Shredded watercress leaves
       2 tb Vegetable oil
     1/2 c  Thinly sliced mushrooms
       1    Medium onion, sliced
       1 c  Snow peas
       2    Thin carrots sliced diagonal
       1 ts Oriental sesame oil
       1 ts Minced fresh ginger
       1 ts Rice vinegar
       3 c  Chicken stock
       2    Green onions thinly sliced
   1 1/2 c  Water
       1 tb Soy sauce
       1 c  Ham cut into julienne
  
   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.
  
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