Title: "Long Life" Noodles with Egg
Categories: Pasta Oriental
Yield: 4 Servings

1	lb	"Long Life" egg noodles
8	qt	Salted water
1/2	lb	Spinach
4		Eggs
1	c	Chicken broth
1	tb	Dark soy sauce
1	ts	Sesame oil
1/4	ts	Salt
1	ts	Cornstarch paste
2		Green onions, minced
1/4	c	Boiled ham, slivered

Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles.

Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly.

Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach.

Finishing: Pour hot soup over egg. Garnish with minced onion & ham. Serve.

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