¼ CUP CELERY (Cut in fine shreds.)
¼ CUP CHINESE MUSHROOMS (Cut in fine shreds.)
3 CHINESE WATER CHESTNUTS (Pare and cut small and thin.)
¼ CUP BAMBOO SHOOT (Cut in fine shreds.)
½ CUP CHICKEN OR BEEF STOCK.
1 TEASPOONFUL CHINESE SALTY SAUCE.
1 GREEN ONION STEM (Cut small.)
1 DROP SESAMUN OIL.
½ TEASPOONFUL CORNSTARCH (Dissolve in a little water.)
Boil the noodles in not less than a gallon of water to which has been added a pinch of salt, until done. Requires about 20 minutes. Then drain in collander and put half the noodles in each bowl, in which you have already poured a cupful each of the hot chicken or beef stock and the teaspoonful each of the salty sauce.