1. Chop ham coarsely. Dice celery and onion.
2. Heat oil. Add celery, onion and ham; stir-fry 2 minutes.
3. Add stock and heat quickly. Then cook, covered, 3 minutes over medium heat.
4. Meanwhile blend cornstarch and cold water to a paste; then beat egg lightly and blend in.
5. Stir cornstarch paste into stock to thicken. Pour sauce over noodles and serve.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .
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