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| 1/4 x ca. 450 g | Egg noodles |
| 1/4 x ca. 450 g | White meat chicken |
| 1/8 x ca. 450 g | ham smoked |
| 6 Tasse | broth |
| 2 | Scallion stalks |
| 2 Scheibe | ginger root fresh |
| 1/2 Teelöffel | salt |
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1. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
2. Place unsliced chicken and ham in a pan with stock. Bring to a boil; then simmer, covered, 15 minutes. Remove chicken and ham; cut in 2-inch strips and keep warm.
3. Cut scallion stalks in 1/2-inch sections; mince ginger root. Add both to soup, along with salt, and bring to a boil again.
4. Transfer noodles to individual bowls and pour soup over. Top with chicken and ham strips and serve. Variation: At the end of step 2, reheat the noodles briefly in the soup; then transfer them to individual bowls. Top with chicken and ham strips; garnish with minced ginger root and scallions. Then pour the hot soup over 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.
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