ALMOND CHOW MEIN
1 lb. noodles
¼ lb. mushrooms
¼ lb. bamboo shoots
¼ lb. water chestnuts
⅛ cup thinly sliced chicken meat
⅛ cup thinly sliced cooked ham
2 fried eggs
½ cup roasted almonds
Drop the raw noodles into a pot of boiling water. Add a little salt and boil for five minutes. Drain and let cold water run over it. Dry for half an hour or until thoroughly dry. Drop into deep fat as you would doughnuts. Take out quickly and drain off the fat on brown paper. Take a clean frying pan, grease it and fry the mushrooms, bamboo shoots, and water chestnuts until they are cooked tender. Season them with salt, pepper, soy bean sauce and ginger to taste. Remove vegetables from pan and fry noodles in the same grease. Take a large platter, make a layer of noodles, a layer of vegetables and a layer of chicken and ham. Beat up two eggs and fry in greased pan. Slice very fine and spread on top of chicken and ham. Sprinkle on the almonds and trim with parsley if desired.
(Chinese noodles may be obtained at Thirty-two Mott Street, Chinatown, New York City.)