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. Posted to the TWSU BBS (316-689-3779), compiled by the Sysop. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmtwsu01.zip
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|Serving Size: 1 Serving (836g)|
|Recipe Makes: 3|
|Calories from Fat: 181 (31%)|
|Amt Per Serving||% DV|
|Total Fat 20.1g||27 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 10.3g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 57.7mg||18 %|
|Sodium 1535.7mg||53 %|
|Potassium 1280.7mg||34 %|
|Total Carbohydrate 62.5g||18 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 60.1g|
|Protein 35.8g||51 %|
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Calories per serving: 578
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