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Chinese cook book

Chapter 19: WAR MEIN (Extra Fine Noodle Soup)
By Vernon Galster
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About This Book

A practical manual provides straightforward, American-accessible recipes and techniques for preparing Chinese-style dishes at home, with detailed ingredient lists, step-by-step cooking directions, and variations for meats and vegetables. It covers several chop suey and chow mein preparations, eggs fo yung, bird’s nest soup, war mein, and rice cooked in a traditional method, and explains the use of imported flavoring sauces, mushrooms, water chestnuts and bamboo shoots. Emphasis falls on high-heat wok-style cooking, cornstarch thickening, serving suggestions, and adapting recipes for different tastes and available supplies.

WAR MEIN (Extra Fine Noodle Soup)

For Two Portions
1 POUND NOODLES (Fresh made noodles are best.)
2 CUPS CHICKEN OR BEEF STOCK (Hot.)
2 TEASPOONFULS CHINESE SALTY SAUCE.
¼ POUND LEAN PORK (Cut in fine shreds.)
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.

Make the Chop Suey while the noodles are boiling as follows: Fry the pork until half done, using a teaspoonful of lard or meat fryings. Then add the celery, mushrooms, water chestnuts, bamboo shoot, salty sauce, ½ cupful stock and stew on a high flame (use tight fitting lid) for about ten minutes. Then stir in the sesamun oil and cornstarch. Cover the noodles with a layer of this Chop Suey and garnish it with the shredded green onion stem.