Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  3             ounces  cellophane noodles
  1                cup  shredded watercress leaves
  2        tablespoons  vegetable oil
     1/2           cup  thinly sliced mushrooms
  1             medium  onion -- sliced
  1                cup  snow peas
  2               thin  carrots -- sliced diagonal
  1           teaspoon  oriental sesame oil
  1           teaspoon  minced fresh ginger
  1           teaspoon  rice vinegar
  3               cups  vegetable stock -- or imitation
                        -- chicken stock
  2                     green onions -- thinly sliced
  1 1/2           cups  water
  1         tablespoon  soy sauce
  1                cup  tofu -- cut into julienne

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 tofu, watercress, 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, sprinkled with green onions.

Nutritional Information:

1365 Calories (kcal); 51g Total Fat; (33% calories from fat); 44g Protein; 190g Carbohydrate; 7mg Cholesterol; 6004mg Sodium