2 TEASPOONFULS CHINESE SALTY SAUCE.
2 CUPS CHICKEN OR BEEF STOCK (Hot.)
Boil the noodles in not less than a gallon of water, to which you have added a pinch of salt, until done. Then drain in colander, and put half in each bowl, in which you have already poured a cupful in each of the hot chicken or beef stock and added the teaspoonful each of the salty sauce.
Garnish by placing the half hard boiled egg in center, and the two pieces of each of the cured pork and chicken near edge. Serve with Chinese tea.
WAR MEIN (Extra Fine Noodle Soup)
For Two Portions
1 POUND NOODLES (Fresh made noodles are best.)
2 CUPS CHICKEN OR BEEF STOCK (Hot.)
2 TEASPOONFULS CHINESE SALTY SAUCE.
¼ POUND LEAN PORK (Cut in fine shreds.)