Recipe - Omelet And Noodle Dinner

One half cup Frying oil (or more)
One half cup Bean sprouts
2 Celery stalks; thinly cut or sliced up
8 Snow peas; in fine julienne
One fourth cup Thinly cut or sliced up scallions
One half pound Diced ham
2 tablespoon Soy sauce
1 tablespoon Cornstarch
9 Eggs; beaten
One fourth cup Water
One half pound Fresh Chinese noodles
1 tablespoon Dark sesame oil
1 tablespoon Minced garlic
2 teaspoon Minced ginger
One fourth teaspoon Red pepper flakes
2 cup Lowsodium chicken broth
1 cup Bottled clam juice
3 tablespoon Soy sauce
2 tablespoon Rice or white vinegar
One fourth cup Dry sherry
2 cup Shredded iceberg lettuce
Cilantro

This omeletnoodle combination is a bit of nostalgia for people who loved
the ChineseAmerican restaurants of the '50s and '60s.

HEAT 1 TEASPOON OIL in a wok or skillet over high heat; when the pan is
nearly smoking, add the sprouts, celery and snow peas. Cook, stirring
constantly, for 1 minute and immediately pour the veggies into a work bowl.
Add scallions, ham and soy sauce. Sprinkle in cornstarch and mix well. Add
eggs and water, and mix. Set the mixture aside. Cook the noodles for 5
minutes in boiling salted water. Drain and set aside. Combine sesame oil,
garlic and ginger in a soup pot and place over low heat. Cook 1 minute. Add
pepper flakes, broth, clam juice, soy sauce, vinegar and sherry. Cover,
increase heat to medium, and boil 5 minutes. Heat oil (about 3/8inch
depth) in a large skillet over high heat and add 3ounce ladles of the egg
mixture. Cook until edges puff, about 1 minute, flip and cook on the other
side for about 30 seconds. Remove omelets and drain on towels. Cover and
keep warm while preparing others. When it's time for dinner, divide noodles
and broth between 4 soup bowls. Make a bed of shredded lettuce. Arrange
omelets on top of lettuce. Toss some cilantro on top and serve.

MICHAEL ROBERTS PRODIGY GUEST CHEFS COOKBOOK

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini