1 lb "Long Life" egg noodles 1 ts Sesame oil

8 qt Salted water 1/4 ts Salt

1/2 lb Spinach 1 ts Cornstarch paste

4 Eggs 2 Green onions, minced

1 c Chicken broth 1/4 c Boiled ham, slivered

1 tb Dark soy sauce

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. -----