Recipe - Basic Noodles Simple Toppings

4 Scallions; shredded and/or
4 Hardboiled eggs; shelled ond
cut in quarters
One half pound Preserved cabbage; rinsed
and shredded
One fourth cup Each of cooked chicken;
cooked pork and ham; all
shredded
One fourth cup Each of roast chicken and
duck; both shredded
One half cup Smoked ham; shredded
1 cup Cooked chicken; shredded or
cut in strips

These are toppings for use in "Basic Noodles in Soup #2".

NOTE: The cooked meat may be reheated (before it is arranged over the
noodles) simply by placing it in a sieve and dipping it briefly in the hot
stock.

From The Thousand Recipe Chinese Cookbook, ISBN 0517658704. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.