Preparation:

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:
Source:
Submitted by: Recipe Group Member
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