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.