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CHICKEN AND NOODLE SOUP

Source of Recipe


my friend, Bernice






List of Ingredients



• pinch of salt
  
• 1 egg white
  
• 1 tsp. cornstarch
  
• 8 oz. chicken breast meat
  
• 12 oz. fresh egg noodles
  
• 2 pints chicken stock
  
• 1-1/2 oz. lard
  
• 4 oz. can bamboo shoots
  
• 2 oz. mushrooms, shredded
  
• 8 oz. spinach
  
• 2 to 3 green onions, cut into 1 inch pieces
  
• Sauce:
  
• 3 Tbsp. soya sauce
  
• 1 Tbsp. dry sherry
  
• 1 tsp. salt
  
• 1 tsp. sugar
  
• 1 tsp. sesame oil
  






Instructions



1. Mix together salt, egg white, and cornstarch in bowl; add chicken and turn to coat thoroughly. Cook noodles in boiling water for 5 minutes or until tender. Drain and place in large serving bowl. Bring stock to boil and pour over noodles. Keep hot. Melt lard in a pan; add chicken bamboo shoots, mushrooms, spinach, and green onions and stir fry for 2 minutes. Combine sauce ingredients and stir into pan. When liquid starts to bubble, pour over the noodles and stock mixture and serve.