3 oz Cellophane noodles
2 tb Vegetable oil
1    Medium onion, sliced
2    Thin carrots sliced
-diagonally
1 ts Minced fresh ginger
3 c  Chicken stock
1 1/2 c  Water
1 c  Ham cut into julienne
1 c  Shredded watercress leaves
1/2 c  Thinly sliced mushrooms
1 c  Snow peas
1 ts Oriental sesame oil
1 ts Rice vinegar
2    Green onions thinly sliced
1 tb Soy sauce

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.