---------- Recipe via Meal-Master (tm) v8.01
       Title: Gingered Chinese Noodle Soup
  Categories: Soups/stews, Pasta, Chinese
       Yield: 3 servings
       3 oz Cellophane noodles                  1 c  Shredded watercress leaves
       2 tb Vegetable oil                     1/2 c  Thinly sliced mushrooms
       1 ea Medium onion, sliced                1 c  Snow peas
       2 ea Thin carrots sliced diagonal        1 ts Oriental sesame oil
       1 ts Minced fresh ginger                 1 ts Rice vinegar
       3 c  Chicken stock                       2 ea 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.