Ginger Spinach Chinese Noodle Soup

3 oz. cellophane noodles
2 cups chopped spinach
1/2 cup thinly sliced mushrooms
1 cup snow peas
2 tb vegetable oil
1 medium onion, sliced
1 thin carrot sliced diagonal
1 tsp minced fresh ginger
2 tsp minced garlic
4 cups chicken stock
1 cup ham cut into julienne
1 tsp Asian sesame oil
1 tsp 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
heat. Add onion and carrots and stir fry 3 mins.
Add garlic and ginger stir fry 30 seconds. Add
stock and soy sauce. Cover and boil 2 minutes.
Add ham, spinach, mushrooms and noodles. Return
to boil. Cover, turn off heat and let steep 2 mins.
Add snow peas, cover and let steep until
vegetables are crisp and tender about 3 mins. Stir
in sesame oil, rice vinegar and red pepper flakes.
Adjust seasoning.

Serve in deep bowls and sprinkle with green onions.