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"Long Life" Noodles with Egg
1 lb. "Long Life" egg noodles
8 qt. Salted water
1/2 lb. Spinach
4 Eggs
1 cup Chicken broth
1 Tbsp. Dark soy sauce		 1 tsp. Sesame oil
1/4 tsp. Salt
1 tsp. Cornstarch paste
2 Green onions, minced
1/4 cup Boiled ham, slivered

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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