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    PrimaRecipes --> Soups

    category: Soups
    keywords: Main dish, Oriental
    servings: 3 servings
          3 oz Cellophane noodles
          1 c  Shredded watercress leaves
          2 T  Vegetable oil
        1/2 c  Thinly sliced mushrooms
          1    Medium onion, sliced
          1 c  Snow peas
          2    Thin carrots sliced diagonal
          1 t  Oriental sesame oil
          1 t  Minced fresh ginger
          1 t  Rice vinegar
          3 c  Chicken stock
          2    Green onions thinly sliced
      1 1/2 c  Water
          1 T  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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