Recipe - Noodles In Soup With Chicken

One fourth pound Egg noodles
One half pound White meat chicken
1 cup Bamboo shoots
One fourth pound Peas
One half cup Canned button mushrooms
6 cup Stock
One half teaspoon Salt
2 teaspoon Cornstarch
2 tablespoon Water

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

2. Dice chicken and bamboo shoots. Shell peas. Drain canned mushrooms.

3. Bring stock to a boil. Add salt, chicken and vegetables; cook, covered,
5 minutes over mediumlow heat.

4. Blend cornstarch and cold water to a paste; then stir into soup to
thicken.

5. Transfer noodles to a large tureen or to individual soup bowls. Pour
thickened soup over and serve.

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