1. Bring water to a boil; add peastarch noodles and cook 15 to 20 minutes. Then drain, rinse with cold water, and drain again. Transfer noodles to individual serving bowls.

2. Heat stock; then stir in soy sauce and sherry.

3. Meanwhile beat eggs and cut scallion stalks in 1-inch sections.

4. Heat oil. Add scallions and stir-fry until translucent; then stir in eggs. While eggs are still liquid, stir in heated stock mixture; and cook, stirring, over moderate heat until the mixture comes to a boil but the eggs have not completely set.

5. Pour the egg sauce over the noodles and serve.

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