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Gingered Chinese Noodle Soup

3 ounces uncooked fine egg noodles
4 cups water, boiling
2 tablespoons vegetable oil
1 onion, sliced
2 carrots, peeled and sliced
1 garlic clove, minced
1 teaspoon minced gingerroot
3 cups chicken broth
1 1/2 cups water
1 tablespoon soy sauce
1 cup julienned ham
1 cup chopped watercress
1/2 cup thinly sliced mushroom
1 cup sugar peas
1 teaspoon sesame oil
1 teaspoon rice vinegar
1 teaspoon red pepper flakes
2 green onions, thinly sliced

1. In a saucepan, cover fine egg noodles with boiling water. Let stand for 5 minutes. Drain.
2. In a wok or deep, large skillet, heat oil and stir-fry sliced onion and diagonally sliced carrots for 3 minutes. Add minced garlic clove and gingerroot; stir fry for 30 seconds.
3. Add chicken broth, water, and soy sauce. Cover and boil for 2 minutes. Add julienne-sliced ham, chopped watercress, thinly sliced mushrooms, and the noodles. Bring to a boil, cover, turn off heat and let stand for 2 minutes.
4. Add sugar peas, cover and let stand until the vegetables are crisp tender, about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Sprinkle with thinly sliced green onions.

Makes 6 servings.

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