1. Parboil noodles as in "Parboiled Noodles #1/#2".

2. Bring stock to a boil. Stir in noodles, then bring to a boil again. Simmer to heat through (about 2 minutes). Meanwhile mince scallion.

3. Stir salt, pepper, soy sauce and sherry into stock. Sprinkle with scallion and serve at once.

too far in advance, noodles tend to get mushy. Variations:

1. In step 2, before adding the noodles, add 1 cup raw chicken. shredded; and/or 1/2 cup bamboo shoots, cut in strips. Simmer, covered, 10 minutes.

2. In step 2, after adding the noodles, add 1 cup cooked chicken or pork, diced; or 1 cup cooked vegetables, diced. Simmer only to heat through.

3. For the parboiled egg noodles, substitute 1/2 pound peastarch noodles (soaked); and 1 cup spinach, shredded. In step 2, simmer both only to heat through.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.