NOODLE SOUP IN YUNG CHOW STYLE 楊 州 麵 yung chow min

Min means noodle, and Yung Chow is the name of the place in China where this dish prepared in the most delicious way.

(a) Put 2 pounds of noodles into boiling water, and boil until the noodles float on the surface.

(b) Take out and place quickly in cold water.

(c) Put into boiling oil until hard.

(d) Cook in 7 cups primary soup until soft.

(e) Make a chicken gravy of 1 cup of chicken fragments, 1 1/2 cups Chinese mushrooms, and 1 1/2 cups Chinese water chestnuts. Add this to Chinese gravy.

(f) Pour the gravy into the soup, and stir well. Remove from the stove at once, and serve hot.

FRIED NOODLES
炒 麵
chow min

2 pounds Chinese noodles
1 1/2 cups onions cut into threads
1 cup raw pork cut into threads 1 1/2 inches long
3/4 cup roast pork cut into threads
1 egg, fried and cut into threads 1 1/2 inches long
2 tablespoonfuls lard
1 tablespoonful Chinese sauce
1 tablespoonful cornstarch
3 cups primary soup

Get the noodles from a Chinese noodle store. There are two kinds, so in ordering state that you want noodles for Chow Min.

Egg threads are made by beating an egg well, pouring it into a hot oiled pan, then letting it run all over the surface of the pan, forming a thin layer of yellow egg about one-sixty-fourth inch thick.

To make Chow Min, proceed as follows:

(a) Put the lard on the noodles, and steam for 1/2 hour.